Raw Zucchini Hummus

Raw Zucchini Hummus with Ginger and Lime

Raw hummus used to be much more of a staple food for me when I was dabbling in a high-raw diet. I would whip up a big batch and use it on everything – as salad dressing, as dip for crudité, inside lettuce wraps. I love how easy it is to make and how versatile. Even if you’re not trying to follow a raw diet, adding in raw foods is healthy and delicious! The base of this hummus is zucchini, meaning it’s lower in calories than traditional hummus (and often easier to digest than the chickpeas which form the base of cooked hummus). This recipe is modified from this recipe on Choosing Raw, one of my favorite raw food blogs. This time I decided to give it an Asian spin by featuring ginger. This recipe can be done with sesame seeds instead of tahini if using a high speed blender like the Vitamix (I love mine) but since I only had tahini I went with it instead. Using sesame seeds gives the hummus a fluffier and thicker texture.

As the featured vegetable of the day for my veggie recipe challenge, ginger is a powerhouse of nutrients. This spicy root is is still used in many traditional Indian and Chinese medicines to prevent disease and promote general good health. It contains many minerals necessary to the body and is very anti-inflammatory and good for digestion. It adds a very special flavor and interesting twist to this raw hummus.

Raw Zucchini Hummus

 

Raw Zucchini Hummus with

Ginger and Lime

  • 2 small zucchini
  • 1/4 cup tahini
  • juice from 1 lime
  • 1 clove garlic, minced
  • 1 inch of ginger root, minced
  • 1/4 tsp sea salt, or to taste

Using a grater, shred the zucchini. Pat dry well using paper towels.

In a food processor or high speed blender, combine all ingredients, with the zucchini on the bottom, and blend until very smooth.

Zucchini Hummus with Ginger and Lime

Raw Zucchini Hummus with Ginger and Lime

Raw Vegan Zucchini Hummus with Ginger and Lime

Stay tuned for tomorrow’s recipe featuring a new veggie, and don’t forget to subscribe if you want to follow the whole 50-day “a different veggie a day” recipe challenge.

In case you missed the last 34 days of recipes, here they are:

Printable Version:

Raw Zucchini Hummus with Ginger and Lime
 
Author:
Ingredients
  • 2 small zucchini
  • ¼ cup tahini
  • juice from 1 lime
  • 1 clove garlic, minced
  • 1 inch of ginger root, minced
  • ¼ tsp sea salt, or to taste
Instructions
  1. Using a grater, shred the zucchini. Pat dry well using paper towels.
  2. In a food processor or high speed blender, combine all ingredients, with the zucchini on the bottom, and blend until very smooth.

 

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