Recipe Directions

1. In a high-speed blender, combine all ingredients and blend until thick and smooth.

Kandace's Thoughts

By kandace

Quick, 10 minute, delicious snack.

Works well as a party dip--many non-vegan friends and family love this dip!

Serve with raw crackers, zucchini slices, celery, or carrot sticks. Makes a great party tray along with olives, avocado slices, and raw crackers.

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Top voted

14 votes
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i made this last night, and it wasn't bad. the tahini flavor is really overpowering (my mother winced her eyes) so i had to add more oil and some red bell pepper to balance it out. it tasted better after i did that. it might just be that i'm used to eating chickpea hummus where the chickpea flavor is more pronounced.

13 votes
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I know everyone was wondering about consistancy, well I made this for the first time and, due to my dog's love for zucchini, I was knocked into the processor while pouring salt- the two teaspoons turned into about three tablespoons. I had to water it down somehow, it was way too salty! I added two very large cucumbers and added more garlic- it turned into a wonderful soup-like consistancy, and most of all it was delish! I'm going to pack it in my lunch for a thick, creamy soup.

12 votes
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Is there a good substitute for raw tahini? I know that sesame is pretty essential in hummus but has anyone tried anything else?

All

7 votes
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Katie C.'s Review

Hummus
4
4 out of 5

Great basic hummus - even my non-raw hubby loved it!

Lots you can do to play with it: add herbs, sun-dried tomatoes, extra garlic... whatever flavors you like in your hummus!

8 votes
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Ok i've made this recipe a bunch now and I really love it. I make my own tahini, just soak some seseme seeds for 2-3 hours and then toss in blender add a touch of water, not alot of water this is supposed to be kind of like a nut butter, and some sea salt.

Now on to this recipe, I think 1 cup of tahini is way too much, I cut it back some and added more yellow squash. With lemon juice, i don't bother I just skin a lemon (leaving the white part on) and just toss that in the vitamix. Also If you are using a vitamix I keep on variable (the lower setting) and don't go over 5 on speed, using the vitamix more like food processor, you could easily do this in a food processor too. I have gotten this recipe to be very thick like chickpea hummus. So really you just need to play around with this recipe for a while and see what works for you, however I think the trick is not to blend it superfast like you would making a soup or smoothie.

Other than that 5 star recipe in my book.

8 votes
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kinga, it's about 75 mL (78, to be exact). hope this helps!

7 votes
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.33 cup converts to 1/3 cup.

9 votes
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SherryBerry's Review

Hummus
4
4 out of 5

Very good! Zucchini in hummus is excellent. Only thing was the garlic was a little strong for me, I would say 4 small cloves or 2 big ones. Thanks!

8 votes
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cadugdale's Review

Hummus
5
5 out of 5

I read this and went straight to the kitchen to make it, and am now enjoying it with some falafel :) I'm not a raw foodie yet, but am just starting to try to increase my intake of raw foods, difficult with a partner who only enjoys hot meals, so mostly I indulge when he's at his home!

Enjoying it very much, though I added an avocado instead of olive oil.

I used black olives, though, looking at the colour, and bearing in mind comments of pastel, I suspect I should hav e used green ones! Still tastes very good, though, and that's what it's all about!

http://cadugdale.blogspot.com

9 votes
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Yummy!! I just made this and its soooo delicious! I'm such a hummus addict, this totally hits the spot! Thanks!

8 votes
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I like it. Easy and tasty. Great for snacking.

14 votes
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i made this last night, and it wasn't bad. the tahini flavor is really overpowering (my mother winced her eyes) so i had to add more oil and some red bell pepper to balance it out. it tasted better after i did that. it might just be that i'm used to eating chickpea hummus where the chickpea flavor is more pronounced.

Top Voted
9 votes
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I also realized this is Matt Amsden's No-Bean Hummus recipe from his book RAWvolution. Just some quantities slightly different. It's a good one.

6 votes
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HolyGuacamole, how much cauliflower did you add? Did that just thicken it?

13 votes
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I know everyone was wondering about consistancy, well I made this for the first time and, due to my dog's love for zucchini, I was knocked into the processor while pouring salt- the two teaspoons turned into about three tablespoons. I had to water it down somehow, it was way too salty! I added two very large cucumbers and added more garlic- it turned into a wonderful soup-like consistancy, and most of all it was delish! I'm going to pack it in my lunch for a thick, creamy soup.

Top Voted
7 votes
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Ok, it's WAY better without the watery tahini!

7 votes
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Ohhhhhh!!!! So that's why mine came out watery and so not satisfying. Tahini should just be seeds, oil and salt, huh? I wish I'd seen this comment before I made mine! The taste is excellent but it's more like a salad blended into a dip instead of hummus. I threw some ground flax seed in mine so hopefully it will stiffen up a little after a while. Well I'll try again later after I get more ingredients.

6 votes
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Re peeling the zucchini -- No, you don't have to peel the zucchini, and in fact if you make this with yellow summer squash you will not get the green color. I made this again today with squash I got at the farmer's market that was new to me: It was green half way up the squash, then it had a very clearly defined change to yellow for the other half. I used a raw tahini recipe on this site, as I had the sesame seeds and tahini is SOOOOOO expensive. It came out a little bit more watery, but I think that is because I need to tweak the tahini recipe, it's not quite authentic, it actually had water in it!

6 votes
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I joined JUST to tell you how amazing this recipe is.

Mine was not at all thin, it had a very similar texture and consistency to hummus. I made it with what I had on hand, which was some zucchini and some cauliflower, and I was just eyeballing it so I ended up using a lot less tahini, but holy WOW is it yum!

I love that it's so versatile, too.

Thanks so much for the amazing recipe.

You done good! ;-)

9 votes
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oh my god. this is so good. i added sun-dried tomatoes. zucchini is GENIUS for those of us who don't do so well on sprouted legumes. THANK YOU!

s

10 votes
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silent_advocate and joesc: I have made hummus with other nut butters besides tahini with great success. I haven't tried it with this recipe, but I'm thinking it would work fine.

12 votes
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Is there a good substitute for raw tahini? I know that sesame is pretty essential in hummus but has anyone tried anything else?

Top Voted
7 votes
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Mmmmmmmm, I fell in love with this. Thanks for such a simple, delicious treat.

7 votes
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Oh lordy, I love this recipe. Everyone who's tried is shokced it has no beans. last time I added jalapeno and cilantro and it was phenomenal! Thank you, this is a staple in my recipe rotation now!

8 votes
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This really is as great tasting as regular hummus!!! I love it! (I used a tad more than half the oil, too!)

7 votes
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i've made this before and it was great, but this time i used no cumin, substituted the olives for a bit of olive tapenade and left the skin on the zuchinni...it was great!!!!

3 votes
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I added about 2 cups of chick peas and it turned out great!

2 votes
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AWESOME!!! It doesn't have nuts! YAY!

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