Zucchini Hummus with Pistachios
Chickpeas are rich in plant-based protein and fiber, supporting digestion and providing satiety. Zucchini adds freshness and low-calorie nutrition, while pistachios, being a source of healthy fats and antioxidants, promote heart health and improve brain function. This dish is perfect for those pursuing a balanced diet, combining lightness, nutrition, and health benefits in one recipe.
Updated : 30 April, 2025
Easy
About 20 min.
Ingredients
180 grams
Chickpeas
250 grams
Zucchini
40 grams
Pistachios
3.5 tablespoon
Olive oil
1 tablespoon
Lemon juice
500 milliliters
Water
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Advices
Advice
Choose young zucchinis with tender skin. Wash and peel them if needed. If the skin is very thin, peeling is optional. For more mature zucchinis, remove the tough skin and scoop out the seeds from the center.
Preparation
Step 1
Prepare all necessary ingredients. I use the quick soaking method for chickpeas, but you can start earlier by soaking them overnight in cold water (skip Step 2 if using this method). Alternatively, you can use canned chickpeas (skip Steps 2 and 3).
Step 2
Sort through the chickpeas, removing damaged beans and debris. Cover them with clean cold water, ensuring the water level is a few centimeters above the chickpeas. Bring to a boil, cook for 5 minutes, then remove from heat, cover, and let sit for 1 hour.
Step 3
Drain and rinse the chickpeas under running water. They should have increased in size. Cover again with fresh water, ensuring they are fully submerged. Simmer for 50-60 minutes on medium heat. Add salt 5 minutes before the end of cooking (adding it earlier may prolong the cooking time).
Step 4
Wash the zucchini under running water and pat dry with paper towels. Cut into small pieces.
Step 5
Heat a pan with ½ tablespoon of olive oil. Sauté the zucchini on medium heat for 10 minutes.
Step 6
If needed, remove pistachios from their shells and grind them in a blender.
Step 7
Add the cooked chickpeas, zucchini, pistachios, 3 tablespoons of olive oil, and 50 ml of water to the blender. Blend in pulses. Then add salt, lemon juice, garlic, and another 50 ml of water. Blend until smooth. Taste and adjust salt and lemon juice as needed. If the hummus is too thick, add more water.
Step 8
Serve the homemade hummus with pita bread or crispbreads, drizzled with olive or green oil. Optionally, garnish with pistachios, chickpeas, or paprika. Enjoy!