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

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

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

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

All

3 votes
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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.

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

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

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

Top Voted
3 votes
+
Vote up!
-
Vote down!

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

Top Voted

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