I’m not sure if I can get away with calling this tasty dip hummus, but it’s close enough so hummus it is! I had a craving for raw veggies, hummus and olives tonight and as you might have read yesterday, it’s day #2 of my raw food re-set so I wanted to attempt a raw hummus.
I can report my attempt was successful, so if you’re looking for a way to make a raw food hummus, look no further! Zucchinis save the day once again! Aren’t they just the most versatile veggie, well a close-second to cauliflower anyways.
Day 2 of raw food went great! It was chia pudding for breakfast, the same snacks as yesterday, left over raw Pad Thai for lunch and a simple dinner of raw veggies, hummus and olives. Of couse, I had to sneak some raw, vegan brownies in for dessert and don’t worry, the 4 ingredient recipe for these little beauties will be coming up soon! They’re incredibly rich and decadent, you’d never guess there’s no eggs, butter or sugar in sight! I should have that recipe up for you in the next week or so.
You can actually make raw hummus with raw, sprouted chickpeas but that takes a day or two and I needed hummus asap! I figured zucchinis were close enough to beans to work as the base and I could fill in the rest with hemp seeds. It worked like a charm and a delicious garlicky, lemony, tahini-y dip was born! You only need about 5 minutes to whip this up so it’s perfect for busy evenings. Basically, prepare all the ingredients, throw them in the blender and presto – Raw (and vegan!) Zucchini and Hemp Seed Hummus.
- 2.5 cups zucchini
- 1 cup hemp seeds
- 3 tbsp raw tahini
- 4 cloves garlic
- ½ tsp sea salt
- ½ tsp black pepper
- ½ tsp cumin
- ¼ cup fresh lemon juice
- ¼ cup extra virgin olive oil
- Place all ingredients in a food processor or high-powered blender.
- Mix until smooth, stopping to scrape down the sides as needed.
- Use as a dip for raw veggies or as a spread in wraps.
- Store any left overs in the refrigerator in an air-tight container.