Cooking Classes


Grilled Zucchini Hummus

Think baba ganoush. Smokey flavoured eggplant dip is a Mediterranean staple that I simply adore. Then I received a huge zucchini from my school children. Make something! This hummus was outstanding and I will definitely make it again. Puréed in my Vitamix and it so creamy and smooth. If you didn't know, you would think you are eating regular chick pea hummus. My zucchini was huge and dry much like a squash. If you use smaller ones you may want to let the pieces drain after grilling.

Grilled Zucchini Hummus

1 large zucchini
1/4 cup  tahini
3 to 4 cloves garlic
1 tablespoon lemon juice
1 teaspoon cumin
1/2 teaspoon kosher salt
1/4 cup olive oil

Heat a grill to high.

Trim the ends from the zucchini, then slice it in half lengthwise. If the seeds are large and watery, use a melon baller or small spoon to scrape out and discard most of the seeds from the centre of each half. It’s not critical to get them all. If the inside of the zucchini appears firm and the seeds small, you don’t need to scrape them out.

Place the zucchini on the grill, cut side up, then reduce heat to low. Cook for 10 minutes, or until just lightly browned and starting to get tender. Set aside to cool.

When the zucchini has cooled enough to handle, place it in a food processor. Add the remaining ingredients. Process for 1 minute, or until very smooth.

The hummus can be served immediately, or chilled. The hummus will thicken slightly as it chills.


  1. I have been meaning to try this. You have convinced me that grilling or even roasting the zucchini first would add so much additional flavour.

  2. no chickpeas at all! i'm astounded--that must've been a really dry zucchini! great experiment, and i'm glad you met with success!


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