This creamy and delicious Low-FODMAP roasted zucchini dip is the perfect alternative to hummus. It's vegan, low-carb, and paleo too.
If you love hummus but find that sometimes hummus doesn't love you back, you're in the right place. I adore beans and lentils but most of the time struggle with them, so I wanted to come up with a tasty alternative to hummus. Something with a similar texture but without all the unwanted side effects for sensitive stomachs. At first, I considered using eggplant, since I grew up eating loads of babaganoush, but the way my mom used to make it took far longer than I was willing to work with at that moment. Enter this simple creamy zucchini low-carb dip.
It's a wonderful hummus substitution and ideal for anyone who struggles with gut issues or following a low-FODMAP diet, candida diet, or a low-carb or keto lifestyle. Essentially this is a low-FODMAP hummus, keto hummus or whatever you want to call it! It is also fantastic if you're following an estrogen-dominance diet.
This zucchini dip is incredibly easy to make too and all you need are a few ingredients. So let's get right to it.
Why You'll Love This Creamy Zucchini Dip
- It's vegan, paleo, whole-30, gluten-free and grain-free
- Also Low-FODMAP, low-carb, and keto
- A low-FODMAP alternative to hummus
- Easy to digestion
- Great for an estrogen dominance diet
- Ready in 30 minutes
- Healthy and delicious
Ingredients For Your Shopping List
Extra virgin olive oil
Optional add-ons: sesame seeds, sunflower, or pumpkin seeds for topping
Let's Make It
Step 1. Preheat the oven to 400 degrees.
Step 2. Add diced zucchini, 1 tablespoon olive oil, 1 teaspoon cumin, garlic clove, and ¼ teaspoon salt, lemon juice, and toss everything together on a sheet pan. Roast the zucchini for 20-25 minutes (or until it is soft) stirring once or twice to make sure it doesn't stick.
Step 3. Add roasted zucchini to a food processor along with tahini, 1 teaspoon cumin, ¼ teaspoon salt, and oregano, and start the food processor and puree the mix. Check for seasoning and thickness. Add a little more olive oil as you puree if it needs it, being careful not to make the mixture too mushy.
Step 4. Serve warm or cold with vegetables, gluten-free crackers, or anything else you'd like.
Top Tips + FAQs
Can You Use Frozen Zucchini?
Technically you could, but the only concern is that it will hold too much water. I personally like using fresh zucchini.
How Much Dip Does 3 Zucchini Make?
You'll get about 2 cups or so of zucchini dip. If you want more, you're welcome to double up on the ingredients and have more for a larger crowd.
How Do You Store This Zucchini Dip?
You can store the zucchini dip in the refrigerator for 3-5 days.
Is This A Keto Friendly Dip?
The great thing about this zucchini dip is that it's keto-friendly, paleo, low-carb, low-fodmap, vegan, whole-30, candida friendly, perfect for an estrogen dominance diet.
More Recipes You Might Like
- 3 large zucchini, cubed into 1" pieces
- 1-2 tablespoon extra virgin olive oil
- 3-4 tablespoon runny tahini
- 2 teaspoon ground cumin, divided
- 1 teaspoon lemon juice
- 1 garlic clove, peeled
- 1 teaspoon oregano plus extra for topping
- optional: sesame seeds and sunflower seeds
- Preheat the oven to 400 degrees.
- Add diced zucchini, 1-2 tablespoon olive oil, 1 teaspoon cumin, garlic clove, and ¼ teaspoon salt, and toss everything together on a sheet pan. Roast the zucchini for 20-25 minutes (or until it is soft) stirring once or twice to make sure it doesn’t stick.
- Add roasted zucchini to a food processor along with tahini, 1 teaspoon cumin, ¼ teaspoon salt, and oregano, start the food processor and puree the mix. Check for seasoning and thickness. Add a little more olive oil as you puree if it needs it, being careful not to make the mixture too mushy.
- Serve warm or cold with vegetables, gluten-free crackers, or anything else you’d like.
1. The dip can be stored in the refrigerator for 3-5 days.