Better Vegan Oil-Free Raw Zucchini Hummus
Source: Kimberly Snyder, Better Vegan Category: Vegan Appetizers
Prep Time: 10 min Cook time: 12 min Total Time: 22 min Serves 6 to 8
Vegan I Raw I Oil Free I Gluten Free I Refined Sugar Free I Soy Free I Keto Friendly
About this recipe
This hummus has become my staple appetizer. It is creamy, garlicky and is fast and easy to make. Using zucchini base for this hummus versus chickpeas makes it lighter and easier to digest. I had to make some tweaks to the original recipe to achieve the right creamy texture and taste. Draining zucchini juices helps to create the right consistency, otherwise the hummus may come out too thin. I also reduced the amount of tahini, because too much of it creates somewhat bitter taste, as well as lemon juice to achieve balanced flavor.
2 small organic zucchinis, peeled and finely chopped or grated, or 1 large zucchini, peeled, seeded and finely chopped or grated
2 heaping Tbsp. of raw organic tahini (I use Artisana Organics - Tahini Sesame Seed Butter)
2 Tbsp. nutritional yeast (I use Anthony's Premium Nutritional Yeast Flakes (1lb), Verified Gluten Free )
1-2 Tbsp. lemon juice (start with 1 Tbsp., then add more if needed)
3 garlic cloves, chopped
1 tsp. pink Himalayan salt or to taste (I use Sherpa Pink Gourmet Himalayan Salt, 5 lbs Fine Grain)
Pinch of black pepper
1. Prepare the ingredients.
2. Toss zucchini with a little bit of salt in a medium bowl, then transfer to the mesh strainer and allow to drain for at least 10 min. That will release any extra juices. Reserve the liquid.
3. Put all ingredients except zucchini liquid in a high-speed blender or a food processor and blend until smooth. If the hummus is too thick, add some reserved zucchini liquid a little bit at a time, until the desired consistency is achieved. Adjust seasonings to taste and blend again.
3. Chill and serve.