Now that it is almost the middle of summer (can you believe it?), I am turning to recipes with less ingredients, less fuss and more vegetables. This Zucchini Hummus Dip fits the bill in all categories. In fact, you won’t believe how easy it is! Just a few simple ingredients and you will have a party worthy appetizer. Have some extra time? Make the hummus and pesto from scratch (hummus recipe here). In a hurry? Buy your favorite hummus and pesto from the store, and this dip will take you no more than 10 minutes to throw together!
In a few more weeks the zucchini in my garden will be ripe and plentiful. I will be begging for zucchini recipes in order to use it all up. And you will be able to find this Zucchini Hummus Dip in my refrigerator at all times. I will be eating it for lunch, eating it as a snack, eating it for dinner. This dip is even better at the end of the summer when the cherry tomatoes are ripe. Any cherry tomatoes left after my youngest eats them off of the plants will be used in this spectacular dip.
I got this recipe for Zucchini Hummus Dip from my good friend Laura, when we were talking about appetizers for an outdoor get together. I have no earthly idea where she got this recipe, but I sure am glad she shared it with me! And I guarantee you’ll be glad I shared it with you!
- 2 cups hummus
- ½ cup pesto
- 1 zucchini, diced into bite sized pieces
- 1 pint cherry tomatoes, halved
- ½ cup carrots, shredded
- 1 bag pita chips
- Spread hummus on the bottom of your serving platter.
- Layer pesto over hummus.
- Sprinkle zucchini, tomatoes, and carrot over pesto.
- Serve with pita chips.
The greatest thing about this dip is the fact that the recipe is very forgiving. The dip can be made for whatever platter you decide to serve it on so quantities do not need to be exact. Serving more people? Use a bigger serving vessel. I personally think that this is best served with pita chips as they are sturdy enough to hold all of the goodness, but this could definitely be spooned onto crackers as well!