Raw chickpea-free hummus recipe
Shelf Life4 days in fridge
- 1. Place all ingredients in food processor.
- 2. Blend until smooth.
The Rawtarian's ThoughtsBy The Rawtarian
This chickpea-free raw zucchini hummus recipe is rich and creamy and the perfect consistency for hummus. Zucchini and tahini combine to make a perfect, creamy dip or spread.
I have kept this easy raw hummus recipe very simple, but feel free to add a sprinkle of cayenne or a teaspoon of cumin to jazz up the hummus.
While chickpeas are the traditional base for hummus, zucchini does the trick in this recipe. And of course it's the addition of tahini (also known as sesame-seed butter) that gives it the rich, satisfying density and full-flavor. Raw hummus recipes that don't include tahini will simply not give the thick, creamy consistency that you're looking for. (Trust me. I've made a number of bad zucchini hummus recipes before turning to this one as a standby.)
About Raw Chickpeas: Whether or not chickpeas are raw is controversial. I have soaked and sprouted them, and I don't feel that they are safe to eat uncooked. Much like potatoes, sweet potatoes and black beans, chickpeas are not meant to be eaten raw.
Peel the Zucchini? Whether or not to peel the zucchini is up to you. The only reason it matters is that it'll affect the color of your hummus. To take this shot I peeled the zucchini (to remove the green color) but if I was just making it for myself for a quick meal I wouldn't bother.
Nut-free? This recipe is listed as a nut-free savory raw recipe, but it is not seed-free as tahini is made from sesame seeds.
Food Processer vs Blender: If you don't have a food processor you can use a blender instead for this recipe.
- This recipe is very low in Calories, Carbohydrates, and Sodium.
- This recipe is a noteworthy source of Protein.
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