Zucchini Fries with Homemade Pesto Hummus (Vegan & Oven-Baked!)

Crispy baked zucchini fries served with a swirl of creamy hummus, vibrant green pesto, roasted chickpeas, and a fresh basil garnish.

Looking for a healthy, plant-based snack or appetizer that’s as delicious as it is satisfying? These crispy baked Zucchini Fries with Homemade Pesto Hummus are here to impress! Perfectly seasoned and coated zucchini fries are baked to golden perfection and served with a creamy, herby pesto hummus you’ll want to spread on everything.

The best part? This recipe gives you two incredible dishes in one. Even if you don’t finish all the hummus with your fries (hard to imagine!), you’ll have plenty left over to use in sandwiches, wraps, or as a dip the next day.

Why You’ll Love This Recipe

100% vegan and plant-based
Healthier than fried zucchini fries
Easy to prep and packed with flavor
Includes a versatile, homemade pesto hummus

Ingredients You’ll Need

For the Zucchini Fries

• 1 medium zucchini (or more, depending on servings)

• 1 can chickpeas, drained (reserve liquid)

• ¼ cup chickpeas (for roasting garnish)

• Bread crumbs (use Panko for vegan-friendly crunch)

• 1 tsp Italian seasoning

• 1–2 tbsp nutritional yeast (or parmesan if not vegan)

• ½ tsp each: garlic powder, onion powder, paprika

• Salt and pepper, to taste

• Olive oil

For the Pesto Hummus

• Remaining chickpeas from the can

• 3–4 tbsp olive oil (plus more as needed)

• 2 tbsp minced garlic (with a little of its packing oil, optional)

• Juice of 1 lemon (or 2 tbsp white vinegar)

• 1–1½ cups fresh basil (or a mix of basil and parsley)

• Salt and pepper, to taste

How to Make Zucchini Fries & Pesto Hummus

Step 1: Prep the Oven & Chickpeas

Preheat oven to 400°F. Reserve the liquid from the drained chickpeas (this is called aquafaba). Toss ¼ cup chickpeas with garlic powder, onion powder, paprika, salt, and pepper, then spread on a lined baking sheet.

Step 2: Cut & Coat the Zucchini

Cut zucchini into thin fry-sized pieces (thinner fries get crispier). In a shallow dish, combine bread crumbs, Italian seasoning, nutritional yeast, and spices.

Step 3: Whip the Aquafaba

Using a hand or stand mixer, whip the aquafaba until light and fluffy, like whipped egg whites.

Dip zucchini fries in aquafaba, then coat in bread crumb mixture. Arrange fries on the baking sheet with the chickpeas.

Step 4: Bake

Bake at 400°F for about 20 minutes, flipping fries halfway through. For extra color, broil for the last 2 minutes (watch closely to avoid burning).

Step 5: Make the Hummus

While fries are baking, blend the remaining chickpeas with olive oil, garlic, lemon juice, salt, and pepper until smooth. Adjust consistency with a little more oil or aquafaba if needed.

Step 6: Make the Pesto

Without cleaning the blender, add basil, olive oil, lemon juice, salt, and pepper. Blend until the herbs are broken down but still textured.

Step 7: Assemble & Serve

Swirl pesto into the hummus and garnish with roasted chickpeas. Let fries cool slightly before serving alongside the pesto hummus.

Enjoy—and try not to eat the whole plate yourself!

Pro Tips & Variations

• Use different herbs in the pesto, like parsley or spinach.

• Add a sprinkle of chili flakes for heat.

• Double the hummus recipe and save some for later—it’s great on sandwiches!

Share Your Creations!

If you make this recipe, tag me @plantbasedgingr so I can see your delicious plate!

Love, light, and lentils,
Sarah