Traditional hummus recipes contain chickpeas, but this one, is bean-free to keep it raw! You could technically use raw sprouted chickpeas, but their preparation takes up a whole lotta time, and beans in general can be difficult to digest. Instead, this recipe uses zucchini, which complements all the other flavors perfectly. It's perfect as a dip for raw vegetables like carrots, celery, cucumber, pepper or your favorite healthy crackers. It’s also lovely dolloped onto salads for extra texture and flavor!
Sun-Dried Tomato Zucchini Hummus [Vegan, Raw]
- 1 zucchini peeled and cubed
- 1/4 cup sun dried tomatoes (no added salt) soaked in water for 1 hour
- 2 heaping tablespoons tahini
- 1 small clove garlic minced
- 1/2 lemon juiced
- 1/4 teaspoon paprika
Process all ingredients in a food processor (or a blender if you want it super smooth). You may need to add a little water to assist blending.
Garnish with extra paprika and your favorite chopped herbs if desired.
If you don’t finish this in one sitting, you can refrigerate it for up to 3 days.