This recipe was inspired by kandace’s hummus, also posted at goneraw. The parsley adds a lot of flavor.

Recipe Directions

Press the grated zucchini with a clean towel for several minutes to release the water. Blend the zucchini and lemon juice until very finely pureed. Add all ingredients except garnish and puree. Refrigerate for 30+ minutes, until the flavors blend. Garnish with paprika and pinenuts. Serve with carrots or flax crackers.

Winona's Thoughts

By Winona

This recipe was inspired by kandace’s hummus, also posted at goneraw. The parsley adds a lot of flavor.

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I feel your pain, Luna blu, on raw chickpeas--just downright poisonous for me! Kanadace's is also a favorite of mine. I will try this version.

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I just made this ... soooo good! :) Thanks for sharing.

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Raw chickpea hummus is vile, but this sounds great!!!

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Awesome! I love non raw humus but can't stomach raw sprouted beans, so this is PERFECT!

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This is so weird... I made this on the weekend and its practically the exact same recipe!

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