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Bean-Free Zucchini Basil Hummus

Gone are the heavy cheese boards. Here to stay are lighter, summer-friendly hummus and crudité boards. But what if you can’t indulge in traditional hummus due to a sensitivity to beans? Swap them out for something else – like zucchini!

This Bean-Free Zucchini Basil Hummus is creamy, bursting with flavor, and can appeal to a variety of dietary lifestyles: vegan, paleo and even raw foods. This dip is so delicious, that no one needs to know it’s also nut-free, dairy-free and gluten-free.

Serve it with crackers, veggie sticks, or smeared on a sandwich as a creamy spread for a pesto meets hummus savory treat.

Bean-Free Zucchini Basil Hummus
Serves 8

2 cups raw zucchini, cubed (about 2 small zucchini)
1 ½ cups raw pepitas (pumpkin seeds)
½ cup tahini
2 tablespoons lemon juice
2 tablespoons olive oil
¼ cup packed fresh basil leaves
1 small garlic clove
1 teaspoon salt
Freshly ground black pepper
¼ cup filtered water

Add all of the ingredients to a food processor and pulse on high until smooth and creamy. If it’s too thick, add a tablespoon of water at a time until the desired consistency is reached. Serve with a drizzle of olive oil on top, pepitas and chopped basil. Serve in the refrigerator for up to a week.


Carly Paige, health coach and cooking instructor, believes that healthy doesn’t have to be hard. Her mission is to show you simple swaps in and out of the kitchen to elevate your everyday that will transform your health. Carly is the author of Simply Swapped Everyday, a healthy guide and cookbook with over 75 plant-powered recipes and founder of FitLiving Eats – a place where she shares nutritious recipes and how-to guides.

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