Zucchini Hummus

Recipe: Zucchini Hummus

Summary: Makes 1-2/3 cups (5 servings) \"Zucchini


  • 1 small zucchini, peeled and chopped (1 cup/250 mL, firmly packed)
  • 3 1/2 Tbsp. lemon juice
  • 1 Tbsp. flaxseed oil or olive oil
  • 1-4 cloves garlic
  • 1 tsp. paprika
  • 1 tsp. salt
  • 1/4 tsp. ground cumin (optional)
  • 1/8 tsp. cayenne
  • 1/2 cup sesame tahini
  • 1/3 cup sesame seeds, soaked 4 hours and drained


  1. Place in a blender the zucchini, lemon juice, oil, garlic, paprika, salt, cumin (if using) and cayenne. Purée.
  2. Add tahini and sesame seeds and purée until perfectly smooth and creamy.
  3. Store in a glass jar or other covered container, refrigerated, for up to four days.
  4. Note: This recipe can be made in a food processor, although the mixture will contain whole sesame seeds, rather than being smooth. Alternatively, you can replace the seeds with 1/3 cup more tahini plus a little water.

Preparation time: 4 hours (for Sesame Seeds to be soaked and drained)

Cooking time: 8 minute(s)

Diet type: Vegan

Number of servings (yield): 5

Culinary tradition: USA (General)

\"\"Copyright © Cherie Soria, Brenda Davis, Vesanto Melina,The Raw Food Revolution Diet


Leave a Comment

Your email address will not be published. Required fields are marked *