Zucchini Hummus

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.

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Zucchini Hummus

Ingredients:

* 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

Directions:

Combine all the ingredients in a high powered blender or food processor and process until smooth. Taste and adjust the seasonings to taste.

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11 Responses to “Zucchini Hummus”

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    1
    Barefeet In The Kitchen — August 12, 2011 at 9:06 pm

    This sounds great. I hadn't heard of doing this before either. Apparently, I need to check out a vegan cookbook too!

    Reply

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    C. Baggett — August 14, 2011 at 3:32 am

    Oh, 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.

    I love your blog by the way! I've been looking back at older posts lately and making a list of things to try.

    Reply

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    CATE — August 14, 2011 at 4:14 am

    Thanks ladies!

    Yeah, 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 :)

    Reply

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    boulefou — August 14, 2011 at 9:39 am

    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.

    Now I love ur idea and Im gonna prepare it :-)

    Reply

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    CATE — August 14, 2011 at 11:49 pm

    Never thought to use beets- it must make the dip really pretty! I'll have to give that a try sometime soon.

    Thanks for stopping by and commenting :)

    Reply

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    Mikal — January 29, 2013 at 5:43 pm

    This was really good, but I found it to be a little bit too salty for my tastes. I’m pretty strange though, and I don’t add salt to most foods that I eat. To counteract that I just added in 2 more zucchinis (my zucchinis were really small), a little more tahini, and a splash more of olive oil. I also realized I didn’t have cayenne, so I added in a jalapeño, serrano pepper, and a red pepper. It came out great!

    Thanks for the awesome idea!!

    Reply

    • Cate — January 29th, 2013 @ 5:54 pm

      So glad you liked it! And thanks for the salt warning. I tend to be on the other end of the spectrum… I like my food very heavily salted.

      Thanks for stopping by and taking the time to comment :)

      Reply

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    Ashley — March 11, 2013 at 2:14 pm

    So excited about this recipe! I was wanting a different kind of dip to serve at my daughter’s birthday party this weekend and this will be perfect! My husband hates chickpeas so normally I can’t make hummus.

    And just as an aside, I love that your name is Cate with a “C.” My youngest’s middle name is Cate!

    Reply

    • Cate — March 11th, 2013 @ 6:18 pm

      Thanks Ashley!

      Reply

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    RF — April 15, 2013 at 11:03 am

    Are there any good substitutes for tahini? Possibly a nut butter?

    Reply

    • Cate — April 15th, 2013 @ 5:10 pm

      One of my friends used to always make hummus with peanut butter instead of tahini and it was always really good, even if it wasn’t entirely authentic. So I’m sure a peanut, nut or seed butter (like sunflower) would also work fine. Let me know how it works for you if you decide to try it!

      Reply

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