Hummus

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.

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.

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

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!

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.

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

.33 cup converts to 1/3 cup.

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!

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

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

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

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.

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.

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

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.

Ok, it's WAY better without the watery tahini!

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.

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!

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! ;-)

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

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.

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

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

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!

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

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!!!!

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

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