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5 from 3 votes

5-Minute No-Cook Zucchini Avocado Dip

This amazingly easy Zucchini Avocado Dip is super creamy, flavorful, and literally takes 5 minutes to make with NO COOKING! Great as an appetizer, as a spread for sandwiches or wraps, or to slather on just about anything! Paleo, vegan.
Prep Time5 mins
Cook Time0 mins
Course: Appetizer
Cuisine: American
Diet: Vegan
Keyword: avocado dip, bean-free hummus, dip, Paleo hummus, Whole30 dip, Whole30 hummus, zucchini dip
Servings: 8 servings
Calories: 137kcal


  • food processor or high-speed blender


  • 1 medium raw zucchini washed and roughly chopped
  • 1 large ripe avocado peeled and pitted
  • ¼ cup lemon juice
  • 1-3 cloves garlic to taste
  • ½ teaspoon sea salt or to taste
  • 2 teaspoons cumin  or to taste
  • ½ cup tahini
  • 1-3 tablespoons water optional


  • Combine raw zucchini and avocado in a food processor or high-speed  blender. Pulse a few times to chop them up well.
  • Add the remaining ingredients to the food processor or blender. Run until the hummus has a smooth consistency. Scrape down the sides of the food processor or blender and run again.
  • Taste and add more garlic, cumin, or salt if desired. Add water if desired, 1 tablespoon at a time, blending in between to reach desired consistency.
  • Enjoy or store in fridge in an air tight container for up to 4 days.


Serving: 0.25cup | Calories: 137kcal | Carbohydrates: 7g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Sodium: 155mg | Potassium: 271mg | Fiber: 3g | Sugar: 1g | Vitamin A: 102IU | Vitamin C: 11mg | Calcium: 33mg | Iron: 1mg