sharing raw, vegan recipes and advice
This recipe was inspired by kandace’s hummus, also posted at goneraw. The parsley adds a lot of flavor.
2 zucchini, peeled and grated
1 cup fresh lemon juice
1 cup tahini, to taste
1 dash salt and pepper, to taste
1 teaspoon cumin
2 clove garlic, finely grated
1 cup parsley, finely chopped
1 teaspoon jalapeno pepper, chopped
1 teaspoon paprika, to garnish
1 tablespoon pine nuts, to garnish
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.
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.
I just made this ... soooo good! :) Thanks for sharing.
Raw chickpea hummus is vile, but this sounds great!!!
Awesome! I love non raw humus but can't stomach raw sprouted beans, so this is PERFECT!
This is so weird... I made this on the weekend and its practically the exact same recipe!