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No Bean Hummus / Roasted Zucchini Hummus

Photo by Mona Irfan


  • 3 medium-sized zucchinis, roughly chopped
  • ½ medium-sized red bell pepper, roughly chopped
  • 3 tbsp tahini (sesame seed butter)
  • 2 tbsp lemon juice
  • 3 cloves garlic
  • ¼ tsp red chili powder
  • ¼ tsp black pepper
  • ¾ tsp unrefined salt


1. Roast the zucchinis and red bell pepper until their skin is charred (on a griddle/tawa or in a pre-heated oven at 200 °C for 20-30 minutes).

2. Allow it to cool and scrape off the charred skin.

3. Blend the charred vegetables with the remaining ingredients until smooth.

4. Transfer to a bowl, garnish with a sprinkle of red chilli powder.

5. Serve with carrots, cucumber, whole wheat pita bread, radish or your choice of salad or crudités.

Storage/Shelf Life

3-4 days in an airtight container in the refrigerator.

Serves 3-4


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