A Community Recipe by Winona
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.
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Comments
Top voted
kathrynintheraw
May 30, 2010
This is so weird... I made this on the weekend and its practically the exact same recipe!
Carmentina
May 30, 2010
Awesome! I love non raw humus but can't stomach raw sprouted beans, so this is PERFECT!
rawks0me0rama
May 31, 2010
I just made this ... soooo good! :) Thanks for sharing.
All
lzhpt
Jun 01, 2010
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.
rawks0me0rama
May 31, 2010
I just made this ... soooo good! :) Thanks for sharing.
Luna blu
May 30, 2010
Raw chickpea hummus is vile, but this sounds great!!!
Carmentina
May 30, 2010
Awesome! I love non raw humus but can't stomach raw sprouted beans, so this is PERFECT!
kathrynintheraw
May 30, 2010
This is so weird... I made this on the weekend and its practically the exact same recipe!
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