– I love a good, savory zucchini hummus with fresh veggies. –
Ever heard of using zucchini in a hummus recipe? It’s amazing what you’ll come up with when you’ve got fifty zucchinis lying around the house. Anyone with a zucchini plant in their garden probably knows exactly what I’m talking about. Bumper crop much?
Tonight I was looking for a light summer snack, and I just wasn’t feeling plain greens or carrot sticks. How could I dress them and still adhere to this healthy, somewhat raw diet I’m curious about? Never fear, Gone Raw is here! I did a search for dip, and found several hummus recipes would fit the bill. I frankensteined together a dish from a few they listed, and wow – you almost wouldn’t know that it wasn’t made of chickpeas.
Since it’s made from zucchini, this hummus recipe is very light and fluffy. It’s a perfect summer dip, and if you like, you can cut back on the oil to be a little nicer to your cardiovascular system. It’s perfect for carrots, celery, sliced peppers… you name it!
- Serves: 4
- Calories: 324
- Fat: 30g
- Saturated fat: 4g
- Unsaturated fat: 24g
- Carbohydrates: 12g
- Sodium: 509mg
- Fiber: 4g
- Protein: 7g
- 2 medium-sized zucchinis, peeled and chopped, about 4 cups total
- 1/2 cup raw tahini
- 1/3 cup fresh lime or lemon juice
- 1/4 cup cold pressed olive oil*
- 4 cloves garlic, minced
- 1 teaspoon celtic sea salt
- 1/2 tablespoon ground cumin
- Blend ingredients in a high speed blender until smooth, adding more salt and lemon juice to taste if you like. Don’t blend too long or the friction of the blades will cook your hummus.
*Edited to add: since this is a cold recipe, you could always substitute flax oil for the olive oil. Not sure how it would taste, but I can imagine it would be quite good!