Courgette Hummus

This is a similar recipe to the one I found in the wonderful book Rawvolution by Matt Amsden. I love that book and I definitely recommend buying one even if you are into raw food or living food cuisine. The pictures are great and the recipes are fantastic. This is a slightly lighter version to the traditional hummus but it is particularly delightful. Note that although the hummus is nut free, it includes tahini (sesame paste) which some people are allergic to.

Note that you will need a food processor to make the hummus.

A light and healthy hummus, a little different to the traditional one

This recipe is:

  • Egg free
  • Gluten free
  • Lactose (dairy) free
  • Nut free but includes seeds/oils from seeds
  • Vegan

Courgette Hummus

Serves 3-4 as a snack


  • 1 courgette (zucchini), peeled and chopped coarsely
  • 1 garlic clove, chopped coarsely
  • 80 millilitres tahini (sesame paste)
  • 5 tablespoons lemon juice
  • 2 tablespoons olive oil
  • ½ teaspoon ground cumin
  • ½ teaspoon ground paprika
  • ¼ teaspoon salt (Himalaya or sea salt)
  • A couple of tablespoons water if needed


  1. Peel the courgette with a vegetable peeler and chop coarsely (discard the peel).
  2. Peel the garlic clove and chop coarsely.
  3. In a food processor place the following ingredients: The courgette, 80 millilitres tahini, 5 tablespoons lemon juice, 2 tablespoons olive oil, garlic clove, ½ teaspoon ground cumin, ½ teaspoon ground paprika and ¼ teaspoon salt. Blend for 30 seconds or until smooth. You might need to scrape the sides of the bowl. Add a couple of tablespoons water if needed and continue blending for 15 seconds.
  4. Serve with toasted pitta bread, rice cakes, oatmeal biscuits, chopped vegetables and more.



  • If you prefer a stronger garlic taste, add another garlic clove. I personally prefer a mild garlic taste.
  • The hummus keeps well in the fridge for a couple of days.