This prepared zucchini hummus turns five peeled zucchini into a smooth, bean-free Full GAPS dip. Two zucchini are steamed until very soft, three stay raw, and the whole batch blends with properly prepared sesame tahini, gelatin, lemon, garlic, cumin, oregano, onion powder, sea salt, and one measured oil choice.
It is also the foundation for the family-size seven-layer dip. Keeping the hummus in its own bowl makes it useful on an ordinary snack plate as well as underneath the other six layers.
Five zucchini can look like a lot on the counter, but they blend down quickly. With a family of eight, I would rather make the full batch once, chill it until set, and use part of it in the layered dip than repeat the gelatin and blender work in the middle of assembling dinner.
What Makes This Zucchini Hummus Different
There are no chickpeas, white beans, or lentils in this hummus. Zucchini supplies the body, while tahini, coconut oil or raw olive oil, and gelatin give the finished dip enough structure to sit in a layer or hold a shallow swirl in a serving bowl.
The raw and cooked zucchini have separate jobs. Steamed zucchini becomes completely soft and helps the blender form a creamy base. Raw zucchini keeps the flavor fresh. All five are peeled before chopping.
The final texture should be smooth and cohesive, with very fine spice flecks. It should not contain zucchini chunks, white tahini streaks, a separate oil layer, or a watery ring around the edge.
Where It Fits On GAPS
This is a Full GAPS dip for the point when raw vegetables, properly prepared sesame, the pure spices, and the complete ingredient list are already part of your diet. It is not an Introduction Diet hummus simply because it has no beans.
Sesame seeds should wait until diarrhoea has settled. GAPS recommends soaking them and then sprouting or fermenting them before grinding. Use tahini made from properly prepared hulled sesame seeds rather than assuming any commercial jar has received that preparation.
Use pure seasonings without starch, sugar, anti-caking agents, preservatives, or blended fillers. The gelatin should be plain pure bovine gelatin with no flavoring or sweetener.
Prepare The Tahini Before Starting
The recipe needs two tablespoons tahini. That is creamed sesame seed, and the preparation of the seed still matters after it is ground.
For this Full GAPS version, begin with additive-free tahini made from sesame seeds that were soaked, sprouted, or fermented first. The newest GAPS book recommends home preparation for sensitive people because commercial seed butter may use unprepared seeds and may become rancid while it sits.
Stir the prepared tahini before measuring if its natural oil has risen. Measure the complete creamy mixture rather than pouring off oil from the top or scooping only dense paste from the bottom.
Choose One Raw Oil
Use two tablespoons melted natural non-hydrogenated coconut oil or two tablespoons raw cold-pressed olive oil. Choose one oil. Do not combine both full amounts.
The photographed batch uses coconut oil. Melt it gently only until fluid, then let it stand while you prepare the gelatin. It should not be hot when it enters the blender.
If you choose olive oil, keep it raw and cold-pressed. Nothing in the blending or chilling method requires heating it.
Dissolve The Gelatin In Water
Place one-third cup room-temperature filtered water in a small stainless saucepan. Sprinkle one tablespoon gelatin evenly over the surface and leave it alone for one minute so the granules can hydrate.
Set the saucepan over low heat. Stir gently until the gelatin disappears and the shallow liquid becomes clear, faintly golden, and lightly steamy, about two to three minutes. Do not boil it.
The liquid layer is shallow because the recipe uses only one-third cup water. If the saucepan looks filled, the measurement is wrong. Remove it from the heat as soon as the gelatin dissolves.
Prepare The Five Zucchini
Peel all five zucchini. Steam two of them until they are completely soft from end to end. A fork should slide through without resistance, and the pieces should no longer hold a crisp raw center.
Leave the other three zucchini raw. Chop both the raw and cooked zucchini into pieces that the blender can pull down evenly. Drain visible water from the steamed pieces before they enter the pitcher.
Keep the count exact: three raw and two steamed. Making all five raw or all five cooked changes the texture and the way the chilled layer sets.
Load The Ninja BN801 Blender
Put the raw and cooked zucchini into the Ninja Professional Plus Kitchen System BN801 pitcher. Add the dissolved gelatin water, chosen oil, prepared tahini, one tablespoon fresh lemon juice, one quartered garlic clove, one teaspoon cumin, one teaspoon sea salt, one teaspoon pure onion powder, and one-half teaspoon dried oregano.
Secure the correct pitcher lid and seat the pitcher completely on the base before starting. The complete batch should remain below the safe fill line.
Blend on medium for about fifty seconds, stopping only if an ingredient stays above the moving mixture. If that happens, turn the machine off fully, remove the lid, scrape down the sides, replace the lid, and continue.
Check the pitcher from several sides. The mixture is finished when it moves as one pale-green hummus with only tiny spice flecks and no zucchini pieces, tahini streaks, or oil floating at the top.
Chill Until The Layer Is Set
For the seven-layer dip, pour the fresh hummus into a nine-inch square deep glass dish and smooth it into a flat, even bottom layer. Refrigerate for two to three hours, or until the surface is set enough to hold the next layer without the two mixing together.
For a standalone dip, transfer it to a glass or ceramic serving bowl and chill it the same way. The set hummus should hold a shallow spoon trail while remaining creamy enough to scoop.
Do not judge the texture while the batch is still warm from the gelatin water. Chilling is part of the method, and coconut oil firms as it cools.
Look at the center as well as the edges before layering. A rim that feels firm can hide a softer middle. Tilt the dish gently; the surface should stay level and the center should not slide toward one side.
Ways To Serve It
Serve the hummus with permitted fresh vegetable dippers such as peeled cucumber slices, celery, lettuce hearts, or radish halves. Commercial chips and grain crackers do not belong beside this Full GAPS version.
Spread a small amount into lettuce cups or add it to a plate of cooked meat and vegetables once every ingredient fits the eater’s Full GAPS routine.
The complete batch also becomes the bottom layer of the Family-Size Seven-Layer Dip for Full GAPS. The guacamole and cilantro-lime ranch keep their own recipes so the layer order stays clear.
Storage And Make-Ahead Notes
Keep the hummus covered in the refrigerator. The measured directions give a two-to-three-hour setting time but no tested leftover-storage window for the standalone dip, so use it promptly and judge the batch by its condition.
Use a clean spoon each time and return the container to the refrigerator promptly. Discard the dip if it develops mold, an off smell, or visible spoilage.
The hummus is best made before you assemble the final layered dip because the base must be completely chilled and set first. Do not pour warm guacamole or ranch over a soft base.
If you prepare the hummus the same day as the final dip, give the full setting window room in your schedule. The two-to-three-hour chill is inactive time, but it cannot be skipped without losing the clean layers.
Recommended Equipment
- Small Le Creuset stainless-steel saucepan
- Stainless spoon and heat-safe spoon rest
- Steamer insert or steaming pot for two zucchini
- Sharp stainless knife and wooden cutting board
- Ninja BN801 Professional Plus Kitchen System
- Measuring cups and spoons
- Nine-inch square deep glass dish for the layered dip, or a glass or ceramic serving bowl
- Covered glass container for refrigeration
The BN801 is the blender used here. Its full-size pitcher gives the five-zucchini batch room to circulate without switching to an unowned generic appliance.
Frequently Asked Questions
Does This Hummus Contain Beans?
No. The base is peeled zucchini. Chickpeas and other hummus beans are not part of this recipe.
Can I Use Commercial Tahini?
Use tahini made from properly prepared sesame seeds and containing no additives. For sensitive people, home preparation gives you control over the seed preparation and freshness.
Can I Use Olive Oil Instead Of Coconut Oil?
Yes. Use two tablespoons raw cold-pressed olive oil in place of the two tablespoons coconut oil. Choose one oil.
Why Are Two Zucchini Cooked And Three Raw?
The measured method uses two steamed until very soft and three raw. The cooked portion helps the batch blend creamy, while the raw portion keeps the zucchini character. Keep the split intact.
Can I Skip The Gelatin?
No. Gelatin is part of the measured texture and helps the chilled hummus hold as the bottom layer of the seven-layer dip.
How Do I Know The Gelatin Is Dissolved?
The shallow liquid becomes clear or faintly golden with no visible granules. It may steam lightly, but it should not boil.
How Do I Know The Hummus Is Smooth Enough?
Look through the stopped pitcher from several sides. No zucchini pieces, white tahini streaks, or oil layer should remain.
Is This An Intro GAPS Dip?
No. It is a Full GAPS recipe using raw zucchini, properly prepared sesame tahini, cumin, oregano, and onion powder.
Prepared Zucchini Hummus Recipe
Prepared Zucchini Hummus for Full GAPS
Ingredients
Equipment
Method
- Peel all scaled zucchini. Steam the scaled two-zucchini portion until completely soft and leave the scaled three-zucchini portion raw. Drain visible water from the steamed zucchini and chop all zucchini into blender-size pieces.
- Place the scaled filtered water in the stainless saucepan. Sprinkle the scaled bovine gelatin evenly over the surface and leave it undisturbed for 1 minute.
- Warm over low heat, stirring gently, until the gelatin disappears and the very shallow liquid becomes clear or faintly golden and lightly steamy, about 2 to 3 minutes. Do not boil. Remove from the heat.
- Load the Ninja BN801 pitcher with the raw and steamed zucchini, dissolved gelatin water, scaled chosen oil, scaled prepared tahini, scaled lemon juice, scaled garlic, scaled cumin, scaled salt, scaled onion powder, and scaled oregano. Secure the lid and seat the pitcher on the base.
- Blend on medium for about 50 seconds. Stop and inspect from several sides. Continue only until the hummus is smooth pale green with extremely fine spice flecks and no zucchini pieces, tahini streaks, or separate oil layer.
- For seven-layer dip, pour into a 9-inch square deep glass dish and smooth into a flat bottom layer. For standalone dip, transfer to a glass or ceramic serving bowl.
- Cover and refrigerate for 2 to 3 hours, until the center stays level when the dish is gently tilted and the surface holds a shallow spoon trail while remaining creamy.
Notes
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