Zucchini & Parsley Hummus
Submitted by Winona on March 10, 2008 - 11:55am
Servings:
Makes 2 cupsThis recipe was inspired by kandace’s hummus, also posted at goneraw. The parsley adds a lot of flavor.
Ingredients:
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
Preparation:
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.
No responses to "Zucchini & Parsley Hummus"
1.
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.
2.
I just made this ... soooo good! :) Thanks for sharing.
3.
Raw chickpea hummus is vile, but this sounds great!!!
4.
Awesome! I love non raw humus but can't stomach raw sprouted beans, so this is PERFECT!
5.
This is so weird... I made this on the weekend and its practically the exact same recipe!