I challenged myself to come up with something original to say about hummus. Impossible, right?!
Over the past few years hummus has exploded in popularity and there are hundreds of versions out there. Everything has been said, every kind has been made. It’s old hat. But we keep eating hummus for the same reasons that all of you do – it’s inexpensive, quick and versatile.
Traditionally hummus has a base of garbanzo beans and tahini. This recipe is different because it has no garbanzo beans. It is bean-less. I learned from friends that this means it is Paleo diet friendly.
We made this in a pinch for friends when we didn’t plan ahead to soak and cook beans. Zucchini takes the place of garbanzo beans and I swear you can’t tell the difference. Actually, I think it’s better than the original version.
Raw Zucchini Hummus
{gluten-free, raw, vegan}
Serves a small crowd as an appetizer
1 cup peeled and chopped zucchini
1/4 cup lemon juice
2 tablespoons olive oil
2 big cloves of garlic
1 teaspoons salt
a big pinch of smoked paprika
1/2 cup raw tahini
Add all ingredients except for the tahini into a food processor and blend until smooth. Scrape down the sides and add the tahini. Blend again until it’s completely incorporated. When you think it’s ready, blend for one extra minute. It’s the secret to perfectly smooth hummus!
Looks fantastic
Reblogged this on dineonysus and commented:
Amazing RAW Hummus… SO trying this…. just for you Tree
This may be a silly question but is raw tahini different from the tahini you can buy in a jar? I love your chopping board by the way its so cute!
That’s a great question! Raw tahini will say it right in the jar. I’ve found that most tahini is made from sesame seeds that are dry roasted, so it’s not raw. It is really up to you whether you want the tahini to be raw or not -a both will work in this recipe!
I love the cutting board too! It’s a super old board that used to hang on the wall of my parent’s kitchen. So many great memories
Ah ok brilliant thanks for letting me know
I think I have the roasted kind at home but will look out for raw too! Also how lovely that your chopping board has a story behind it! Lovely personal touch 
x
I really want to try this! I’m fascinated…
Great idea! Thanks of posting.
Wow! Amazing idea.. Im not that keen zucchini but Im keen to try with other veggies – I bet it would be fab with butternut squash or sweet potatoes (although that sort of negates the whole super quick aspect!)
Em, I made regular hummus with sweet potatoes a few months ago (I believe it was a Martha Stewart recipe) and it was really good! I don’t know if you could sub sweet potatoes for zucchini, but what’s the worst that can happen right?
I’ve seen a similar recipe here, but I haven’t made it yet. I’ve actually only tried (real) hummus once, but since I usually don’t have garbanzo beans at home, zucchini sounds like an easier choice. Do you also make your own tahini? Here it’s pretty expensive and I’ve never used it before, so I will probably make my own.
Jessy – It kills me to buy tahini because it’s $7 a jar here! I did try making my own once in a food processor and it was a disaster! I don’t think the blades spun fast enough. We recently got a Vita Mix and I saw a recipe in the book that came with it, so it’s on my list to try. The high power blender is key!
That looks delicious! Definitely going on my ‘must try’ list!
Just letting you know – I really enjoy your blog and have nominated you for the Versatile Blogger Award. You can check out the post here: http://morethangreens.wordpress.com/2012/05/04/versatile-blogger-award/
Have a great day!
- Sarah
Great! Thanks so much, Sarah!!
Love the sound of this. I must try it. We are going raw in June and need all the inspiration we can get! Happy blogging, lee (www.thebeachhousekitchen.wordpress.com)
My son is allergic to chickpeas so I’ve been making hummus with white beans lately instead. But this is so much more interesting! It will especially come in handy in a few months when we’re all up to our ears in zucchini. Thanks!
Turned out waaaaaaaaay too sour … will have to re-make and adjust quantities of the ingredients …
That’s too bad – I’m sorry. Matthew suggests to taste everything separately before mixing it and that might give you the answer to what needs to be tweaked. There may have been too much lemon juice for your taste as well. If you decide to re-do, try adding the lemon juice in tablespoon by tablespoon until it’s how you like it. Sorry again, and I hope you give it another try! Let us know how it turns out.
just tried it out! soooooooooooooo good!
It’s one of our favorites, too. Glad you liked it!