This recipe was inspired by Kandace’s hummus. 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. The parsley adds a lot of flavor.

Print This Recipe (PDF)

Click the button below to download the printable PDF.

Comments

Top voted

1 vote
+
Vote up!
-
Vote down!

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

1 vote
+
Vote up!
-
Vote down!

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

1 vote
+
Vote up!
-
Vote down!

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.

All

1 vote
+
Vote up!
-
Vote down!

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.

Top Voted
1 vote
+
Vote up!
-
Vote down!

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

Top Voted
1 vote
+
Vote up!
-
Vote down!

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

Top Voted
1 vote
+
Vote up!
-
Vote down!

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

1 vote
+
Vote up!
-
Vote down!

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

Leave a Comment