Even though I’m not a raw foodist, and have no plans of becoming one in the immediate future, I love looking through raw cookbooks. Not only do they have great recipes for juices and smoothies, you find a lot of neat tricks that you won’t necessarily find in mainstream cookbooks. One example is using raw zucchini to make hummus.
The result is a pale green dip that’s creamier and lighter than your average hummus. So for you raw foodists out there, I realize this recipe is old news. For the rest of you, this might help you figure out how to use all the zucchini that might be popping up in your garden or favorite farmer’s market.
Zucchini Hummus
* 1 large zucchini, cut into chunks
* 1/2 cup tahini
* 1 clove garlic, peeled
* 1 Tablespoon olive oil
* 2 Tablespoons lemon juice
* 1 teaspoon sea salt
* 1 teaspoon cumin
* 1 teaspoon cayenne
Combine all the ingredients in a high powered blender or food processor and process until smooth. Taste and adjust the seasonings to taste.
This sounds great. I hadn't heard of doing this before either. Apparently, I need to check out a vegan cookbook too!
ReplyDeleteOh, I can't do typical hummus because the chickpeas don't settle with me, but this sounds like a delicious alternative. I'll have to try it.
ReplyDeleteI love your blog by the way! I've been looking back at older posts lately and making a list of things to try.
Thanks ladies!
ReplyDeleteYeah, I do really like the raw cookbooks. Although there are a lot of super complicated recipes that require exotics ingredients or a dehydrator, but there are also a lot of great smoothie recipes and other neat tricks.
Many of the detox/cleanse books I've read said beans are really hard for humans to digest. Not a problem with zucchini :)
At home in Beirut we occasionally make beet root "humous". Humous(chickpeas) bel tahini (thats the full name of the dish). Hence if the dish does not contain Humous it should be referred to as for example zucchinis bel tahini or beet root bel tahini or simply beet root/zucchini purée if no tahini involved in preparation.
ReplyDeleteNow I love ur idea and Im gonna prepare it :-)
Never thought to use beets- it must make the dip really pretty! I'll have to give that a try sometime soon.
ReplyDeleteThanks for stopping by and commenting :)