Zucchini Hummus from The UnDiet Cookbook
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Zucchini hummus is a classic raw food recipe–and it’s one of the very first that I learned how to make. I adore chickpea-based hummus (and have plenty of favorite recipes along those lines), so I’ve never really seen zucchini hummus as a necessary alternative. But zucchini hummus is its own entity, and it has its own merits.

For one thing, it has a light, almost fluffy texture, which makes it a lovely counterpoint to denser, traditional hummus. It’s so light that I’ve often used it as a salad dressing, scooping it on top of greens and mashing it all over the place to create a super flavorful bowl. Zucchini hummus is also a nice option for those who have a hard time digesting legumes or have an allergy to them. And if you’re lucky enough to have a garden and a glut of summer squash, it’s a perfect way to put some of the extra produce to use!

TheUnDietCookbook Cover

The hummus recipe I’m sharing today is from Meghan Telpner’s awesome new cookbook, The UnDiet Cookbook. The book is a follow up to her last book, UnDiet, which I reviewed two years ago, and it’s an extension of the philosophy that she shares every day on her website, in her training courses, through summits she organizes, and through the work she does as a wellness advocate.

Meghan has a unique perspective within the health and wellness space. She is a tireless advocate of self-exploration and self-empowerment when it comes to health, encouraging her audience to listen to their bodies and defy being pigeonholed. Meghan comes from a history of autoimmune illness, and she demonstrates tremendous sensitivity to those who are grappling with mysterious or hard-to-explain illnesses and symptoms.

Through her own health journey, Meghan has learned to eat and live in a way that allows her to thrive, and she’s also learned to disregard the notion of a one-size-fits-all approach to healing. As a result, the main focus of her work is helping people to find the diets and lifestyle choices that work for them. She advocates a plant-oriented, whole foods, low-allergen diet, but her real emphasis is on individuality. She has a big sense of humor, an appetite for fun, and she’s a champion of soulful, authentic living.

MeghanTelpner Headshot

The UnDiet Cookbook is a collection of 130 recipes that follow the health and wellness principles that Meghan has laid out in her work: whole foods, no gluten or dairy, a foundation of plant-based ingredients, lots of color, and a mix of culinary traditions and flavor profiles. The recipes are as diverse as vegetable dumplings, cauliflower couscous, stuffed sweet potatoes, and raw pie. Each features clear instructions, a color coded system to indicate common allergens, and user-friendly tips.

chocolate pancakes telpner

What I’ve always loved about Meghan’s sensibility as a recipe developer is that she’s diverse and eclectic, and this is my favorite feature of her new cookbook, too. I love the mixture of cuisines (you’ll see Italian, Indian, and East Asian influences), styles (from raw food to hearty, slow-cooked entrees), and ingredients.

Sweet potato telpner

And as always, the recipes are infused with Meghan’s characteristic sass and energy. She so clearly wants these recipes to spark more than culinary enjoyment — she wants them to make you feel energized and inspired.

blueberry smoothie telpner

There are so many recipes I could have shared today, but I chose the zucchini hummus because it’s an old favorite of mine, and I’m always impressed when a cookbook or blog can reignite my excitement about a recipe. Meghan adds avocado to her zucchini formula, which makes it amazingly light and creamy and the same time. The recipe is tree nut free, soy free, and grain free, which means it can be suitable for a number of specialized diets. And it has all of the bold, garlicky, lemony flavor of traditional hummus.

Best of all? It’s really easy to make.


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Zucchini Hummus from The UnDiet Cookbook

Author - Gena Hamshaw
Total Time: 15 minutes
Yields: 1 1/2 cups


  • 1 zucchini peeled and chopped (about 2 cups)
  • 1/2 avocado
  • 1/4 cup tahini
  • 1/4 cup fresh lemon juice
  • 2 Tbsp olive oil
  • 1/2 inch fresh ginger
  • 1/2 clove garlic or a full one, if your friends can handle it
  • 1/2 tsp salt
  • Pinch of cayenne optional


  • Place all the ingredients in a food processor or a high speed blender and process until smooth.
  • Stop occasionally to scrape down the sides of the bowl with a rubber spatula.
  • Store in the fridge in an airtight container for up to 4 days.


Excerpted from The UnDiet Cookbook: 130 Gluten-Free Recipes for a Healthy and Awesome Life by Meghan Telpner. Copyright © 2015 Meghan Telpner. Photography Copyright © 2015 Maya Visnyei and Catherine Farquharson. Published by Appetite by Random House, a division of Random House of Canada Ltd., a Penguin Random House Company. Reproduced by arrangement with the Publisher. All rights reserved.

If you’re curious about The UnDiet Cookbook, then today is your lucky day: Meghan and her publisher have agreed to share one free copy of the book with a lucky US or Canadian reader. Enter below to win!

a Rafflecopter giveaway

On that note, phew, I’m so glad it’s Friday! This was a long week, and a busy week. I’m looking forward to catching up with some friends this weekend, in addition to the usual batch of school reading and meal planning for my clients. As usual, I’ll be rounding up my favorite recipes and reads for weekend reading, and look forward to sharing them soon.


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Categories: Recipes, Dips, Hummus
Method: Blender
Dietary Preferences: Gluten Free, Soy Free, Tree Nut Free, Vegan

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  1. I’ve never thought of using zucchini in a hummus. I’ll try this recipe when my tahini order comes in. Thxx.

  2. I was just brainstorming for something on top of our quinoa bowl tonight – done! Thanks for the inspiration 🙂

  3. I love making raw fruit smoothies for breakfast every morning! It’s a great way to start your day with lots of vitamins and minerals not to mention it’s delicious and gives you great energy for the rest of the day!

  4. I’m a big believer in a big spoonful of Trader Joe’s raw almond butter. Nut butter can solve any problem 😉

  5. My favorite healing food is avocado & I love guacamole! Excited to try this new recipe.

  6. My favorite recipe is your sweet potato hummus. I can’t count how many times I have made this recipe. The most recent time was this week! Deelish 🙂

  7. I’ve been meaning to try zucchini hummus – thanks for the recipe! Healing foods: I recently learned about the high vitamin C content of kiwis, so I ate several golden kiwis last week to help get over a cold.

  8. I love zucchini and I love hummus! How did I not know you could make zucchini hummus? I’m totally going to try this out. Thank you Gena for sharing the recipe!

  9. today, my favorite healing food is burdock root. i was reminded of how much it soothes me while i sipped on some hot burdock tea this afternoon.

    i had never seen meghan’s name or work before, so i’m thankful for the opportunity to discover and connect with a new-to-me cook whose dietary style and attitudes toward food are so inspiring and healthful. those pancakes look incredible!

  10. I love zucchini hummus and this one looks especially good. If I’m under the weather I’ll have my salad and hummus with some sweet potatoes and brown rice.

  11. I’ve never had zucchini hummus before. I can’t wait to try this recipe.
    My favorite healing recipes are just simple, whole foods meals.

  12. I love hummus and I enjoy trying different variations, like Orange Hummus for instance 🙂 – this zucchini hummus, I’ve got to try for sure!
    By the way, interesting book – it’s great to have recipes that focus on health and wellness as well.

  13. I’m just amazed at all the different things zucchini can be used for. I get the feeling zucchini hummus isn’t anything new, but I hadn’t heard of it before!

  14. Favourite healing food or recipe? Such a tough question! It depends on the season and my mood, but right now I am making both sweet and savoury recipes with all the squash. Pureed soups (I’m planning on making one this weekend with butternut squash) feel very comforting and nourishing at this time of year — good for the body, but also good for the soul, which to me is key to a “healing” food.

  15. My favorite healing food would have to be Greek yogurt. The probiotics are a welcome addition to my diet.

  16. Is it weird to get really excited about a new-to-me hummus recipe? Ah well, I’m weird then! Looks delish! As far as healing foods go, ginger tops my list. Peppermint is pretty lovely, too, in that soothing kind of way. Many thx for the cookbook giveaway!

  17. I’m not sure if it’s a healing food but I adore avocados and the creaminess they give to everything they are in.

  18. The zucchini hummus looks delicious. I’ll have to try it! My favorite healing food is ginger. I drink it daily with tea. It’s very soothing to me and supposed to help with stomach issues.

  19. I LOVEE zucchini hummus and this looks like a delicious take on it!

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