Easy char-grilled zucchini hummus

I love zucchini, and I love hummus, so this char-grilled zucchini hummus made total sense. I’ve made so many types of hummus before, including butternut, beetroot, pea & mint, and even pizza-flavoured, but this char-grilled zucchini rendition might just be my new fave. I also discovered that Ottolenghi’s famous hummus is the best recipe if you are looking for a classic version, and using dried chickpeas, which you soak and then cook yourself, is the better way to go.

But who always has time to think ahead and plan this? Definitely not me. There is no shame in reaching for a can of chickpeas in your cupboard and whipping up a healthy and delicious snack right away. 

I char-grilled the zucchini because I wanted to get the smoky flavour, but you could just roast them off or even pan-fry them. I used cilantro (coriander) as the herb here because it works well with the earthy flavours, and I also simply love it.

Hummus is one of those things you can easily customise to your taste by adding more of any of the elements. Tahini is a must, as is lemon juice, to give it a zesty wake-up call.

Add a couple of teaspoons of harissa paste to liven it up with a dash of heat. I am very conservative with chilli and love it to be around, but I don’t like it to take over the flavour party. You can add any chilli sauce you like, or dried chilli flakes. I added a small amount of garlic because I find raw garlic quite abrasive, but if you are a fan, just add more. 

Toasted pita crisps are my fave way to scoop up hummus and are so easy to make. I brush the halved pita slices generously with olive oil before cutting them into triangles, then roast them in the oven for about 8-10 minutes at 200C / 400F.

Storage Instructions for char-grilled zucchini hummus:

1. Transfer the hummus to an airtight container to keep it fresh.
2. Refrigerate immediately; it will last up to 5–7 days.
3. Press plastic wrap directly onto the surface to reduce air exposure.
4. Stir in a splash of water or olive oil if the texture thickens over time.
5. Always use a clean spoon to avoid contamination.
6. Avoid leaving hummus at room temperature for extended periods to ensure safety.

Garnish with a drizzle of olive oil, chopped cilantro/coriander and a sprinkle of chopped nuts like roasted cashews. Pine nuts also add great texture. 

To make the pita triangles, follow the instructions here.

Char-grilled zucchini hummus recipe

A delicious and easy recipe for char-grilled zucchini hummus

Print Recipe

Prep Time:10 minutes mins

Cook Time:10 minutes mins

Ingredients

• 550 – 600 grams zucchini/courgette my final trimmed weight was 580gm – this will be about 9 – 10 medium / small (24 oz)
• olive oil to brush
• 1 400gram tin chickpeas drained and rinsed
• 4 Tbsp tahini
• 1 – 2 garlic cloves crushed
• 3 Tbsp olive oil
• 4 Tbsp fresh lemon juice about 1 large lemon
• Small bunch of coriander – leaves removed from stems around 10gms with stalks on
• 1/4 tsp ground cumin
• 2 tsp harissa paste sub with a pinch of chilli or other chilli sauce optional
• Salt & pepper

Instructions

• Heat a griddle pan to hot and preheat the oven to 200C / 400 F. Trim and halve the zucchini lengthways and brush lightly with olive oil. Fry on each side until they have taken on char colour. Place them in a pan and roast in the oven for 10 minutes. Allow to cool slightly or totally (you could do this part in advance).
• In a food processor add all the ingredients and process until it is a fairly smooth consistency. Adjust seasoning (it needs quite a lot of salt). Cool the finished hummus in the fridge to firm up.

Notes

This can be made in advance and stored in the fridge before use. I would not recommend freezing this.

Storage Instructions for Hummus:

1. Transfer the hummus to an airtight container for freshness.
2. Refrigerate immediately; it will last up to 5–7 days.
3. Press plastic wrap directly onto the surface to reduce air exposure.
4. Stir in a splash of water or olive oil if the texture thickens over time.
5. Always use a clean spoon to avoid contamination.
6. Avoid leaving hummus at room temperature for extended periods to ensure safety.

 

 

 

More hummus recipes you’ll love:

Ottolenghi’s famous hummus recipe from Jerusalem

Hummus with roasted cauliflower, sultanas and cashews

The best roast beetroot hummus

Pizza hummus

Green pea hummus with mint

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