Monday, April 1, 2013


Usually, when I want a savory snack, I turn to hummus.  I love absolutely love hummus.  So, naturally, I needed to get my hands on a recipe quick.  I grabbed one of my raw cook books... Going Raw by Judita Wignall and found this simple, easy and very tasty recipe.  You are going to love it!



1 cup peeled and chopped zucchini
¼ cup lemon juice
2 Tablespoons olive oil
3 cloves garlic
1 teaspoon sea salt
½ teaspoon paprika
½ teaspoon ground cumin
Pinch of cayenne pepper
½ cup raw tahini paste
2 teaspoons minced parsley
Paprika or chilli powder, olive oil, and pine nuts for garnish

Instructions:   Place zucchini, lemon juice, oil, garlic, salt, paprika, cumin and cayenne in a blender and process until smooth. Add the tahini and blend again until well incorporated. Transfer to a bowl and stir in the minced parsley. Garnish with the za’atar seasoning, paprika, olive oil, and pine nuts. Chill for 2 hours. The hummus will keep for 3 days in the refrigerator.   Enjoy! 

Nutrition Note: Tahini is made of ground sesame seeds and is used in many Middle Eastern dishes. Sesame seeds are a great source of B vitamins and calcium, which are even more bioavailable when ground into tahini paste. Two tablespoons of tahini contains almost 35 percent of your recommended daily calcium intake.

Chef’s Tip: Za’atar is a popular Middle Eastern seasoning made of dried thyme, oregano, marjoram, sesame seeds, and other spices. It’s not essential for this dish, but provides an authentic touch.

I need to make this again stat!

Join the discussion!

If you have a favorite savory raw dip recipe, feel free to share it in the comments below. Links are welcome!


Katrin - said...

This one looks so good! I love hummus but now being a raw vegan I donnot eat it anymore but would be amazing to find a good substitute for it. Thank you for sharing!!

Felicia said...

Hi Katrin, Yes, I would say this is a pretty tasty substitute. :) xF

yumi said...

This recipe is great for our zucchini harvest this summer! :)

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