Preheat your oven to 400° F

While your oven is warming up, wash and peel zucchini, then cut it in chunks. You will need 4 cups of zucchini pieces

In a large bowl, toss the zucchini pieces with the olive oil, garlic powder, and dash of salt and pepper

Spread zucchini on a sheet pan and roast in the oven for 15-20 minutes. You want the zucchini to be soft but not mushy

Remove the roasted zucchini from the oven and let cool, about 15-20 minutes

Add the roasted zucchini to a blender along with the tahini, egg-free soy-free mayo, garlic powder, salt, cumin, chili powder, and pepper. Add more or less cumin and chili pepper to your taste preference

Blend until smooth, about 2 minutes, stopping to scrape down the sides a couple times

Chill for several hours before serving. The zummus thickens up as it chills, so it works well to make this ahead of time and chill for a few hours before serving if you want it thick like regular hummus. Letting it chill also allows the flavors to settle into the zummus

Enjoy with some gluten-free Rice Works chips!