Hummus
(click on image to enlarge)
Quick (10 minutes), delicious snack. Works well as a party dip – many non-vegan friends and family love this dip! Serve with raw crackers, zucchini slices, celery or carrot sticks. Makes a great party tray along with olives, avocado slices and raw crackers.
Ingredients
- 2 zuchinni, peeled and chopped
- 1 cup raw tahini
- ½ cup fresh lime or lemon juice
- ⅓ cup cold pressed olive oil
- ¼ cup chopped olives (optional)
- 4 cloves garlic, minced
- 2 teaspoons celtic sea salt
- ½ tablespoon ground cumin
Preparation
In a high-speed blender, combine all ingredients and blend until thick and smooth.
Comments
kandace writes: (November 06, 2006)
The last time I made this recipe, I realized halfway through that I was out of lemons. I substituted the lemon juice with fresh lime juice (a bit less than a half cup) and actually liked the hummus even better than usual.
Plumeseed writes: (November 15, 2006)
It’s also great with cauliflower instead of zuchinni.
divineprana writes: (December 01, 2006)
WOW! I just whipped this up, so we’d have something to snack on right after playing basketball tonight. I tasted it and its amazing—just like hummus, but better! I can’t wait to get back and have it with the flax crackers I made today. Thanks for posting this!
75starbaby writes: (December 12, 2006)
So Simple and soooo good! This is the way all recipes should be! This is a keeper.
kandace writes: (January 15, 2007)
I recently made a variation of this recipe with chopped raw olives mixed in. Wow – it was amazing! The olives really add a kick.
hleva writes: (January 25, 2007)
I just finished making it. Oh my goodness, but it is good! I added 1 jalepeno pepper and some cilantro to it and next time use just a bit less salt. Thank you so much for this A+ recipe!!!
www.BetterHealth4Me.wholefoodfarmacy.com
Carmel writes: (March 13, 2007)
This is great – so light and fluffy and the best raw hummus I’ve had so far. I used two fairly large zucchinis and it made a party size. Excellent recipe, very tasty and maybe next time I’ll try it with less olive oil to see if it makes it a bit thicker. The olives are great in it. Thank you for sharing it.
joesc writes: (March 21, 2007)
I want to try this recipe and I am allergic to tahini is there anything I can use to substitute it?
ecclectichameleon writes: (March 22, 2007)
I bought some raw hummus from the Austin Whole Foods not too long ago & it was good, but I can’t wait to make this!
mango woman writes: (April 08, 2007)
does anyone happen to know how many people this would serve?? i want to make it for tomorrow but i’m not sure! 1 cup of tahini seems like it would make a pretty big portion..
mango woman writes: (April 08, 2007)
alright, well!!!
I made this. it’s a very nice sized portion. I was able to make three kinds: regular, black olive, and spicy [i used cayenne and onion pwdr]..
can’t wait to see what the SAD family thinks!
mango woman writes: (April 08, 2007)
but definitely thinner than traditional hummus.. maybe because of the oil? i think i’ll put less next time.
kandace writes: (April 11, 2007)
Yeah, it’s definitely thinner than hummus. I have tried adding tahini to make it thicker, but the taste was overpowering. It does thicken up a bit if you refrigerate it for a while before serving. I’ve made it so many times that it just seems normal now!
MyRawFoodBlog writes: (April 17, 2007)
Fantastic! And no heavy seed or nut pate involved…just go get a spoon and dive in! Ha!
mham writes: (April 18, 2007)
I made this last night and it came out very runny so I added more tahini,not much luck and suggestions?
Dipali writes: (April 22, 2007)
Thanks for sharing the recipe and the picture. I made this today, it was easy and delicious. I am so full, and I only had a little!
Zoe writes: (April 23, 2007)
try putting chopped zucchini in a colander/sieve and mixing it, tossing it and turning it over as if you were stir frying it, this drains it and makes some of the water some out of it, it will make this gorgeous hummus thicker.
mjfaerie writes: (April 27, 2007)
this recipe is my first raw dish I’ve made and it’s fantastic!
Jordan writes: (May 18, 2007)
Hello- I am wondering? Does one make your own tahini from scratch, or do you buy it already prepared? It’s sesame paste right?
deasmiles writes: (May 27, 2007)
Hi Jordan, to the best of my knowledge Tahini is bought. But I think it is a sesame paste so if you bought a lot of sesame seeds and passed them through the blank plate of a juicer you could make Tahini perhaps, don’t know.
Kandace: Can I just say YUMMO! Thank you for this recipe I made it at lunch today and made some veggie slices or sticks, so filling so satisfying and yet light somehow. This is the best hummus ever, I like it better with Zucchini than with chick peas Living overseas,this website has been a life saver for me :) Dea.
xbillyx writes: (May 31, 2007)
If you wanted to, couldn’t you use chickpeas (sprouted)?
granola writes: (June 12, 2007)
My zucchinis were really small, so I threw in some sunflower sprouts and a half a carrot and the optional olives and the recipe still turned out beautifully! Maybe runniness of recipe could be compensated for with extra veggie bulking?
wild ting writes: (June 22, 2007)
I tried sprouted chick peas years ago, the finished product just wasnt hummous, so i gave up on it. This recipe rocks! Cant believe its chick pea free, its soooo delicious ..oh no im going to turn back into a hummous head. Just checking – is White Tahini in shops raw? or do you make it yourself? Million thanks for top recipe. 1LOVE
kandace writes: (June 24, 2007)
I usually buy raw tahini, but there are a couple suggestions in the forum for making your own.
onematchfire writes: (June 26, 2007)
I lovelovelove this as a snack at work with some cut veggies. You’d never know zucchini is the filler. Sadly, raw tahini at my local natural grocery is $39.99/jar. Yeesh.
Nuttgirl writes: (July 03, 2007)
Does Whole Foods sell raw tahini and if so in what area of the store would I find it?
queenfluff writes: (July 14, 2007)
Thanks so much for this recipe! This is first raw hummus I have made that tastes close to my favorite cooked hummus which is Cedars’ Hummus Tahini. It has tang and mine didn’t turn out runny at all. I blended my zucchini first and than I strained it a bit to get some of the excess water out. I only used 1 garlic clove since I don’t like too much raw garlic – next time I will try 2 cloves and see how it is. I only had enough limes and lemons to use just shy of 1/2 cup (I mixed mine 1 1/2 lemon and 1 lime). Mine is a bit on the salty side because I used homemade raw tahini that I made the other day and I put salt in it. It is cooling in the frig right now but it tasted yummy so far! yeah!
kalelemonade writes: (August 14, 2007)
So yummy, I have eaten it three times this week. The first time I made it with parsley too. I also used sunflower seeds ground to a paste in the cuisinart intead of tahini because my daughter is sensitive to seasame seeds and it was great. WOW, thanks for such a great recipe!
jirizarry writes: (September 06, 2007)
I made this today and I most say it was delicious!. My husband liked it so much. I did add about 3-4 tablespoons of arrowroot to the mix to make it thicker. I did not have raw tahini, so I made my own pinekernel “tahini”. It is not tahini because that is the name of the one made of sesam seeds. I also used sesam oil to make the pinekernel butter. I will post the recipe later. Great, great, great!!
kyla writes: (September 06, 2007)
holy smokes! i am a hummus fanatic! and THIS is by far the best hummus i’ve ever had! thank you:)
leafekat writes: (October 09, 2007)
We love this. We made this for the second time. We did not put in so much tahini, it is a bit strong for us.
Mothergoose9 writes: (October 21, 2007)
Could you make this without peeling the zucchini?
harriotthespy writes: (November 04, 2007)
I’ve tried this recipe several times and love it!! This time, I used purple cauliflower instead of regular white and it gave it an awesome color!
Plan B writes: (November 07, 2007)
love this so far.. although high in fats.. i used sparingly … tried it with soak chick peas and added water and more lemon.. was pretty good!
odalys writes: (November 27, 2007)
This is the best tahini ever. I actually like that its smoother than the “real” stuff, it’s light and it makes me want to do a happy dance :o)
kandace writes: (December 05, 2007)
I think so…let us know how it turns out! I have a very old and not so strong blender, so I don’t take chances. One day we’ll have one with real power!
Good advice…I sometimes use this as a replacement for mayo in sandwiches (it tastes nothing like it) just to give a little bit of creamy.
permutations writes: (December 27, 2007)
This recipe is amazing – truly delicious, no compromise at all here. It’s creamy, yummy, and tastes like hummus. Thanks so much for posting it. I tweaked it a little – 1 clove of garlic instead of 4, and 1 tsp of salt instead of 2.
ItGirl writes: (January 10, 2008)
Just made this and it is FANTASTIC!! But I’ll def. use less olive oil next time…
msrawdiva writes: (January 18, 2008)
this is great…i had no idea zucchini could do things like this, lol! i love black olives, so i add more and less lemon juice.
sgmom2 writes: (January 31, 2008)
Yum, Yum, Yum!!! My husband is mediteranean and he LOVES hummus. I make it regularly with chickpeas, but this was delicious! He gave it two thumbs WAAAAY up. Thanks.
saranka14 writes: (February 03, 2008)
Delicious! This is the first hummus I’ve made without chickpeas and I actually think I like it better. I used a bit less oil and it turned out great. Thanks!
laserbeak writes: (February 12, 2008)
I love hummus and this is a great raw alternative. I made it the other night and it turned out fantastic. I’m also a fan of black olives and replacing the chick peas with zucchini is a great idea. Thanks for sharing this recipe. This is a keeper.
uliyanka writes: (March 08, 2008)
So many posts – one little hummus. Actually this is the greatest hummus ever, fabulous and as perfect as it can be :) Thank you Kandace! I added one teaspoon (or more) of paprika. Will try with soaked sundried tomatoes next time.
anmanoel writes: (March 12, 2008)
OH MY GOD!!!! :9 this is so frickin’ good! i used a whole lemon’s juice, and also a 1/2 lime, put in the blender whole (with skin), and i put LOTS of cumin, i really love that spice in hummus.
Yoga-n-Raw writes: (March 24, 2008)
MY RESPONSE TO…
Jordan writes: (May 18, 2007) Hello- I am wondering? Does one make your own tahini from scratch, or do you buy it already prepared? It’s sesame paste right?
What I know is that the Hippocrates Health Institute’s recipe book by Dr. Anna Maria Clement has a raw tahini recipe in it. You probably have to buy the book… WAIT A MINUTE!!! I just found MY COPY! Now let me see if I can post a recipe… I just signed up as a user tonight… this is my first message. ;)
Yoga-n-Raw writes: (March 24, 2008)
OK, well, so I looked through HHI’s recipe book, “Healthful Cuisine,” and only found dressings made WITH raw tahini. I am sure, though, that I’ve found raw tahini recipes elsewhere… let me SEE here…
Hmmm… well, here’s a place to BUY it where the PRICE IS RIGHT! http://www.tropicaltraditions.com/organic_raw_tahini.htm
Hmmm… and look what we have HERE… the price seems right here, too… http://www.livingtreecommunity.com/store2/product.asp?id=10&catid=1
justagirl writes: (March 24, 2008)
I’ve seen this recipe in books and on websites a hundred times and never thought it could taste like the hummus I used to make with chickpeas. Boy was I wrong!!! This stuff is great and even my roommate didn’t know it was made with raw zucchini!!!
olive writes: (March 26, 2008)
This was great. I may cut down on the garlic, had quite a bite. Other than that…I can’t wait until my sweet potato chips are done so I can dig in.
artzyfartzy writes: (March 27, 2008)
i made this today. i used 4 zucs and way less oil and tahini. i eyeballed the rest of the ingredients as well. it was DELISH! thanks !
juliemac writes: (March 30, 2008)
I’ve made raw hummus with sprouted garbanzo beans; the hummus ends up fairly thick. Garbanzo beans sprouted but not cooked can be a little tough on the digestive system, more so for some than others. To take the edge off, they can be blanched for about 3 minutes to soften them a bit without losing the bulk of the raw enzyme benefit of the sprouted bean. I’m anxious to try this recipe without the beans at all.
SpideySpirit writes: (March 30, 2008)
This is great, for Buddhists, etal who don’t take garlic, I substituted 1tspn of Hing(Asafoetida). Have to agree with comments above, for a thicker Hummus better to blend the zucchini 1st and remove as much liquid as possible for your the desired consistency
flybaby writes: (March 30, 2008)
also you can add some flax seed (ground) for thicker consistancy. I love this recipe, this is my fav.
TureHawk writes: (April 11, 2008)
I just made this. It is EXCELLENT!!!
VeganMomma writes: (April 12, 2008)
I made this without peeling the zucchinis and it gave the slightest green tinge to it, almost pastel in colour. It was incredibly smooth and just the right consistency for dipping. I had slightly less tahini than the cup the recipe calls for. I added less oil as well, drizzled in at the end. Next time I may add more cumin, freshly ground. This tasted very similar to the hummus at Gorilla Foods, which is a raw vegan restaurant in Vancouver, BC. It was so delicious.
monkey writes: (April 12, 2008)
these were a hit! my dinner guests couldn’t believe it was raw! i topped mine with pine nuts and olives. yay!
rachel_akiko writes: (April 13, 2008)
AWESOME!!! It doesn’t have nuts! YAY! <3
theknuts6 writes: (April 14, 2008)
I added about 2 cups of chick peas and it turned out great!
msrawdiva writes: (May 04, 2008)
i’ve made this before and it was great, but this time i used no cumin, substituted the olives for a bit of olive tapenade and left the skin on the zuchinni…it was great!!!!
mandolyn08 writes: (May 18, 2008)
This really is as great tasting as regular hummus!!! I love it! (I used a tad more than half the oil, too!)
mandolyn08 writes: (June 13, 2008)
Oh lordy, I love this recipe. Everyone who’s tried is shokced it has no beans. last time I added jalapeno and cilantro and it was phenomenal! Thank you, this is a staple in my recipe rotation now!
pixel8rix writes: (June 26, 2008)
Mmmmmmmm, I fell in love with this. Thanks for such a simple, delicious treat.
silent_advocate writes: (July 29, 2008)
Is there a good substitute for raw tahini? I know that sesame is pretty essential in hummus but has anyone tried anything else?
JoyfulNoise writes: (August 11, 2008)
silent_advocate and joesc: I have made hummus with other nut butters besides tahini with great success. I haven’t tried it with this recipe, but I’m thinking it would work fine.
samesofam writes: (August 28, 2008)
oh my god. this is so good. i added sun-dried tomatoes. zucchini is GENIUS for those of us who don’t do so well on sprouted legumes. THANK YOU! s
HolyGuacamole writes: (August 31, 2008)
I joined JUST to tell you how amazing this recipe is. Mine was not at all thin, it had a very similar texture and consistency to hummus. I made it with what I had on hand, which was some zucchini and some cauliflower, and I was just eyeballing it so I ended up using a lot less tahini, but holy WOW is it yum! I love that it’s so versatile, too. Thanks so much for the amazing recipe. You done good! ;-)
sueko writes: (September 02, 2008)
Re peeling the zucchini—No, you don’t have to peel the zucchini, and in fact if you make this with yellow summer squash you will not get the green color. I made this again today with squash I got at the farmer’s market that was new to me: It was green half way up the squash, then it had a very clearly defined change to yellow for the other half. I used a raw tahini recipe on this site, as I had the sesame seeds and tahini is SOOOOOO expensive. It came out a little bit more watery, but I think that is because I need to tweak the tahini recipe, it’s not quite authentic, it actually had water in it!
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