Raw zucchini hummus is an absolute favorite! I love traditional hummus, but I notice that chickpeas tend to usually upset my stomach and are harder to digest. I was in the mood for something a little more ethnic today so I decided to create a Mediterranean style entree for lunch with raw zucchini hummus as one of the dips.
I basically make zucchini hummus the same way that I make regular hummus, except I substitute chickpeas for zucchini and I could barely notice a difference.
Raw Zucchini Hummus Recipe
For this recipe, you will need a high powered blender. I personally use and recommend the Vitamix blender over the Blendtec. These are two of the top 4 essential raw food kitchen tools that I recommend stocking your kitchen with.
- 3-4 medium zucchini’s
- 1/4 c lemon juice
- 1/2 c + 2 T of raw organic tahini
- 2 t cumin
- 1 clove of garlic (optional)
- Paprika to garnish
- 1/2 avocado
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How to Make this Recipe
- Take 3 medium sized zucchini’s and peel them. Peeling the skin off the zucchini is mostly for aesthetic purposes. If I want my hummus to come our looking like ‘regular hummus’ then I peel the skin. The skin is only slightly bitter, so it only makes a slight difference in taste. I actually love to make this recipe with yellow zucchini, in which case I won’t peel the skins and it comes out with this beautiful yellow/gold color. Try to make it a couple times a few different ways and see which way you like the best.
- Chop the zucchini into equal 1 to 2 inch chunks to make it easier on the vita-mix to process. Zucchini blends really easy in the vita-mix, so start with filling the vita-mix about half-way with zucchini and slowly add the remaining chunks as you make a liquid in the blender, it will blend up pretty easily.
- Ok, so here’s the trick with making the best raw zucchini hummus. You don’t have to do this, but if the zucchinis are very juicy, then I highly recommend it. Take a fine mesh strainer over a bowl and very slowly, pour the liquid zucchini into the strainer. Do not try to push it through, just allow the zucchini to stay on top and allow the liquid to slowly drain through. Let that sit while you make the rest of the dip.
- Place the lemon juice, tahini, garlic, cumin, into the vita-mix and process until smooth.
- Add the strained zucchini (zucchini pulp) back into the vita-mix and blend all together.
- Then last but not least place the 1/2 avocado into the blender and blend for a couple seconds. You don’t want the avocado to dis-color the whole dip, so just blend it long enough until it’s smoothly mixed in. I used whole-food fats instead of oils, that’s why I use avocado instead of the more traditional olive oil for this recipe.
Taste your dip to see if you would like to make any tweaks for personal taste. Maybe another squeeze of lemon juice, more tahini, or more avocado? Let your taste buds guide you. Your body knows what’s best, trust that intuition.
The dip will look a tad more runny when it comes out of the blender and into a bowl. Place it in the fridge for an hour and it will firm up considerable. I like to sprinkle a little bit of paprika on top for taste and color, you may also want to garnish with ground cracked pepper, a drizzle or another dash of cumin.
Serve with a side of veggie sticks, with raw nori a raw bread or cracker for dipping material.
Best of all, serve and enjoy with friends and family. See if anyone can tell the difference between your raw zucchini and traditional chickpea hummus.
Aloha from the Big Island of Hawaii,