sharing raw, vegan recipes and advice
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.
2 zuchinni, peeled and chopped
1 cup raw tahini
½ cup fresh lime or lemon juice
.33 cup cold pressed olive oil
¼ cup chopped olives (optional)
4 clove garlic, minced
2 teaspoon celtic sea salt
½ tablespoon ground cumin
In a high-speed blender, combine all ingredients and blend until thick and smooth.
I know everyone was wondering about consistancy, well I made this for the first time and, due to my dog's love for zucchini, I was knocked into the processor while pouring salt- the two teaspoons turned into about three tablespoons. I had to water it down somehow, it was way too salty! I added two very large cucumbers and added more garlic- it turned into a wonderful soup-like consistancy, and most of all it was delish! I'm going to pack it in my lunch for a thick, creamy soup.
Ok, it's WAY better without the watery tahini!
Ohhhhhh!!!! So that's why mine came out watery and so not satisfying. Tahini should just be seeds, oil and salt, huh? I wish I'd seen this comment before I made mine! The taste is excellent but it's more like a salad blended into a dip instead of hummus. I threw some ground flax seed in mine so hopefully it will stiffen up a little after a while. Well I'll try again later after I get more ingredients.
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!
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! ;-)
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!
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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.
Is there a good substitute for raw tahini? I know that sesame is pretty essential in hummus but has anyone tried anything else?
Mmmmmmmm, I fell in love with this. Thanks for such a simple, delicious treat.
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!
This really is as great tasting as regular hummus!!! I love it! (I used a tad more than half the oil, too!)
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!!!!
I added about 2 cups of chick peas and it turned out great!
AWESOME!!! It doesn't have nuts! YAY! <3
these were a hit! my dinner guests couldn't believe it was raw! i topped mine with pine nuts and olives. yay!
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.
I just made this. It is EXCELLENT!!!
also you can add some flax seed (ground) for thicker consistancy. I love this recipe, this is my fav.
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
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.
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 !
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.
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!!!
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
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. ;)
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.
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.
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.
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!
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.