Zucchini Rollatini

Disclosure: I received free samples of Sabra Hummus mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time.
Now that Cinco de Mayo is over, it’s time to focus on the next holiday! No, not Mother’s Day {though I am sure your Mom would love this recipe}. I’m talking about National Hummus Day, obviously! I make hummus very often, but it’s also such an easy ingredient to pick up at the grocery store and it is useful for so much more than dipping. Let’s celebrate it’s versatility on Hummus Day, May 13, on Mother’s Day and every day!
One of my favorite summer foods is zucchini. It is so light, refreshing, and like hummus, versatile. While you can zoodle it or make some zucchini muffins, I recommend getting out your mandolin (though you can do this with some good knife skills, too). After slicing zucchini the long way at about a 1/4 inch setting, it should be pliable enough to fill with this delicious hummus mixture and roll up as a crowd-pleasing appetizer. I am certainly going to add this to my list of recipes for summer entertaining that clients had been begging for.
While Sabra has a large variety of hummus flavors, I decided to go with the roasted red pepper. You can opt for any other flavor in this recipe if you choose, but consider who will be enjoying the app! While I am a huge garlic fan, I have some family members who’s digestive tracts can’t tolerate it and when it comes to my favorite Sabra flavor, pine nut, my brother has a nut allergy. So, ensuring this actually can be a crowd-pleaser, roasted red pepper is one everybody can enjoy!
I do have a bonus for you here, too. I am well aware that every slice of that mandolin or knife will not give you a perfect piece of zucchini to roll up – they are shaped a bit weird until you get to the middle. Therefore, you’ll want to save up the “scraps” instead of throwing them away so that you can chop them finely and add them to the remaining hummus to create a fresh dip for your function as well.

I hope you enjoy this fresh recipe all summer long!

Zucchini Rollatini

Vegan, Gluten-Free, Nut-Free
Servings vary based on size of zucchini and slices produced

  • 3/4 pound zucchini
  • 1 10 ounce container Sabra Roasted Red Pepper Hummus
  • 2 ounces (about 2 Cups packed) arugula, chopped
  • Another 1/2 ounce arugula, chopped
  • Toothpicks
  • Cut zucchini lengthwise with a mandolin, or carefully with a sharp chef’s nice, into 1/8 inch slices*
  • Once sliced, press with a towel or set on a paper towel so that excess moisture is absorbed
  • Chop zucchini scraps and set aside
  • Mix 8 ounces of the hummus (3/4-4/5 of container) with the chopped arugula
  • Scoop a spoonful of hummus onto the end of one of the zucchini ribbons and carefully roll the zucchini from that end to the other
  • Immediately insert a toothpick through the roll-up to hold it together
  • Repeat with all other zucchini ribbons and transfer to serving dish
  • Mix the chopped zucchini, extra arugula, and leftover hummus together to be served as a dip with crackers or other vegetables


Let me know in the comments –

what is your favorite hummus or favorite way to eat it?

I’ll have another hummus recipe coming up later this week. It’s one of my favorite ingredients and while testing away I couldn’t pick just one to share! My blogger friends with The Recipe Redux have plenty of ideas for you if you’re getting sick of the same old dishes. Check everything out via the link below!


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