I found this recipe so early in my raw foodist days that I cannot believe I hadn’t posted it here before, but I hadn’t.
This raw zucchini hummus has been a staple for me from my earliest days in the raw food world. Once you try it, you will see why.
3-6 zucchini (depending on size)
1/4c olive oil
1/4c fresh lemon juice
1/2c raw sesame tahini
1T Tibetan or Celtic Sea Salt
1T ground cumin
4 cloves fresh garlic
Cube the zucchini and add it to the blender until it reaches 32oz or 1 quart. The amount of zucchini required will vary depending on the size of each squash.
Crush, chop and add the garlic. Squeeze and add the lemon juice. Measure and add the rest of the ingredients. Blend until smooth. I use the Whole Food >> Dips & Sauces setting on my Blend Tec high speed blender.
As you make this hummus again and again, over time you will modify it to suit your own taste. This recipe is a middle-way hummus, and isn’t the exact recipe I follow for my own table.
This recipe should yield about 1.5 pints of hummus.
