Raw Zucchini Hummus

By Chef:  Gena Hemshaw
Posted: June 25, 2012


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Are you a hummus fan but don’t do so well with legumes? While chickpeas make an awesome base for hummus they are not completely necessary if you have some fresh raw zucchini on hand! Hummus is such a mainstay in a healthy kitchen. It makes the perfect easy dip for crudités and crackers and even a healthy spread on sandwiches to replace things like mayonnaise. On a bed of mixed greens with tomato, cucumber, and olives it is simply divine! While zucchini replaces garbanzo beans, rich sesame tahini and cold pressed olive oil bring forth the richness and creaminess inherent to a hummus recipe well done. Lemon juice, salt and cumin spice help round out the flavor.


  • 2 zucchini, chopped
  • ½ cup lemon juice
  • 1 tsp salt
  • 1 ½ tsp cumin
  • 1 cup raw tahini (the Artisana brand is nice; substitute regular tahini if you need to)
  • 4 tbsp olive oil
  • ½ cup raw sesame seeds


Vitamix Instructions:

1) Put all ingredients in your Vitamix and blend to a rich perfection!

Food processor instructions:

1) Same as above. You may have a hard time blending the sesame seeds, so I recommend soaking them for a few hours first, halving the recipe, and stopping frequently to scape the bowl. You can also omit the seeds entirely, but in that case I also recommend omitting the olive oil to keep a thick consistency.