Roasted Garlic and Zucchini Hummus

This energy packed hummus is a great match for carrot or celery sticks, salad leaves or any fresh vegetables of your choice.

NuZest Roasted Garlic Zucchini Hummus


  1. Preheat oven to 180°C.
  2. Toss zucchini and garlic in a little olive oil and sea salt and place on a baking tray.
  3. Bake for about 30 mins or until they start to get a bit of colour.
  4. Remove from the oven and leave to cool.
  5. Toast your chosen seeds/nuts and leave to cool.
  6. Once cooled, squeeze garlic cloves out of skin and add with zucchini and all other ingredients to a blender and blend until smooth and creamy.
  7. You may need to scrape the sides a couple of times to help everything combine. If mixture is too dry, add a little more lemon juice or water.
  8. Taste for seasoning and adjust if necessary.
  9. Sprinkle the toasted seeds or nuts on the top your hummus.
Store in an airtight container in the fridge for 5-7 days.