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5 from 2 votes

Paleo Whole30 “Hummus”


  • 2 large zucchini or 3 medium or 5 small
  • 1 tablespoon coconut oil, melted
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup tahini
  • 3-4 cloves of garlic
  • 2 tablespoons lemon juice

*optional for red pepper version*

  • 4 oz roasted red pepper I used half of a 8.4oz jar. Be sure to check for no added sugar


  • Preheat oven to 400° and line a sheet tray with parchment paper. Cut zucchini into small pieces and place on tray.
  • Drizzle with coconut oil and sprinkle with salt and pepper. Bake for 20 min and let cool for 10 min.
  • Place zucchini in a food processor or blender and add in the tahini, garlic, and lemon juice and process until completely smooth. Add in the roasted red pepper and blend again. 
  • Chill for a couple hours for best flavor. Serve with veggies. Store in fridge for up to a week