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Paleo Grilled Zucchini Hummus

Paleo Grilled Zucchini Hummus-Houmous de Courgettes Grillées –

  • Author: Chef Alain Braux
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 4-6
  • Category: Appetizer
  • Cuisine: French


Delectable grilled zucchini adds a touch of flavor that makes this appetizer or side dish the perfect hummus. You will never know there are no beans in this recipe.


  • • 2 medium zucchini (about 1 pound)
  • • 2 oz roasted tahini (sesame seed butter) or 1/4 cup
  • • 4 garlic cloves, crushed and chopped
  • • 1 tablespoon fresh basil, chopped
  • • 1 tablespoon fresh lemon juice
  • • 1 teaspoon dried oregano
  • • ½ teaspoon sea salt (Fleur de Sel)
  • • ¼ teaspoon ground cayenne pepper
  • OPTIONAL: Extra virgin olive oil to thin down
  • • 1 teaspoon fresh parsley, chopped


  1. Heat your grill to medium high.
  2. When hot, brush it lightly with coconut oil.
  3. Trim the ends from the zucchini then slice them in half lengthwise. If you want your hummus to be more flavorful, feel free to scrape out the seeds with a tea spoon. If there are not too many seeds, leave them in.
  4. Place the zucchini slices on your grill, skin side down, and reduce the heat to low.
  5. Cook for 5 minutes, flip around and cook another 5 minutes or until tender. Set aside to cool.
  6. When the zucchini are cool, place into a food processor fitted with its metal blade.
  7. Add the tahini, garlic, lemon juice, herbs and spices.
  8. Process for 1 minute, or until very smooth.
  9. If it’s too thick, thin down with extra virgin olive oil (optional).
  10. I like to eat this hummus at room temperature but it can be refrigerated. It will thicken slightly as it chills.
  11. Sprinkle with chopped parsley for decoration and additional chlorophyll.
  12. Enjoy!

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Tina Turbin

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