Chickpea-less hummus: Both Raw and Paleo Friendly
I love veggies. To me, they are the best snack and a great staple to my meals. However, don’t you ever get sick of just raw veggies sometimes? I know for me it can get a little bland and redundant at times. When I switched to raw I realized I couldn’t eat hummus anymore. I LOVED dipping my veggies in hummus for some extra flavor and substance.
I have experimented with a few different recipes out there for a raw friendly hummus. The best combination I have come across is a mix of a few recipes to come up with this perfect consistency, in my opinion, hummus. Not to thick, not runny and not gritty, with a wonderful flavor.
INGREDIENTS
1 cup peeled zucchini
1/2 Raw unsalted-Macadamia Nuts (soaked at least 2 hours)
2 cloves garlic
1 TBS olive oil
2 TBS lemon juice
1 1/2 tsp. Cumin
2 Roasted Red Peppers
1 tsp chili pepper
Pinch celtic sea salt
1/2 cup raw tahini
DIRECTIONS
Place the zucchini in the food processor and combine until broken down into small pieces. Add in the lemon juice, garlic, salt, cumin, chili pepper, roasted peppers, olive oil and blend again. Add in the tahini and blend for a final time. You may need to scrape down the sides of the food processor to ensure that all ingredients are thoroughly incorporated. Remember this shouldn’t be runny. If you do think it is took thick then add more lemon juice.
Transfer to a bowl, grab your chopped veggies and enjoy!
