Hummus is a great vegetarian snack, but most commercial hummus is made from CANNED chickpeas, which are cooked, re-cooked, denatured and completely devoid of their natural enzymes. Ugh. We need our enzymes to stay vibrant, healthy and energetic! You’ll be amazed at how yummy this raw variation is:
Raw Chickpea-free Hummus
- 2 organic zucchinis chopped
- ¾ cup raw tahini
- ½ cup fresh lemon juice
- ¼ olive oil
- 3-4 garlic cloves chopped
- ½ Tbs. ground cumin
- High quality sea salt to taste
- ** Optional: Add a couple of Tbs. of Kal brand nutritional yeast, for added protein and a thicker, cheesier flavor.
- Dip celery, red peppers, and cucumbers for a great snack or appetizer!
Tried this recipe?Let us know how it was on Instagram!
Holy Moly! Made this last night, and it is AMAZING! It’s going to be the next thing I bring to any dinner party thing! It tastes like it is totally bad for you. It also makes quite a large amount! Thanks for all of the great recipes. It helps make the transition to eating raw a whole lot easier. I just made the raw truffles tonight, and stuck them in the freezer! I can’t wait to try them tomorrow with my hubby! Thanks Kimberly!
PS> Are you going to post some more salad recipes soon? I love the variety, and am not that creative at doing it myself yet. =) Thanks!
That’s great you loved the hummus! I just made it as an appetizer on Sunday as well. It’s great because it is so easy and does taste great! Even this little baby was eating it away!
Okay, I’ll post a salad soon! I was going to a little while ago when I was in LA, but then something else popped into my head….:)
but I will soon!
All my best, Kimberly
I purchased your book about a year ago. I have several issues I am working on to correct such as being overweight, diabetes and arthritis. Can I make an appointment to meet with you? I am in the NY area.
Kim…what is the measurement for the olive oil…u just have 1/4 olive oil lol..:) can’t wait to try this
Oops! I meant 1/4 cup love. 🙂
How are you doing???
Do you blend this together to get it smooth like in the photo? Just wondering with the zucchinis how they ended up smooth?
Yes, blend until smooth! 🙂
I am a great fan of yours and your Detox Beauty Solution book!! Yes, you’re becoming more and popular in Germany, because I can’t stop telling people how good this Detox Solution is and how awsome you are!! :o)
I have a question regarding the hummus:
Are Chickpeas bad for the human body ? (Aren’t they part of the vegetable familiy?At least I thought they were).
Many thanks in advance and keep on doing the great work you do!!
Lots of Love from Hamburg (Germany).
Thank you for spreading the word. 🙂
Chickpeas are not bad for the body. They are a legume, and have a lot of minerals and protein. They are just a bit gassy, and contain protein and starch. I don’t eat them every day, but I do enjoy them sometimes! xx
I just made this yesterday and I can’t stop eating it!!! I just ate 2 red peppers like they were candy. This is such a great alternative to hummus which I love. I honestly didn’t think it was going to be this good, but decided to give it a try before I judged. I’m happy to say I was wrong! This is perfect for my late afternoon “fix”.
Really??? I thought you tried this months ago!!!! Glad you like it. 🙂
Lots of love to you and your family.
I tried this yesterday, this was great!
are the zucchinis raw, i use a vitamix, how long should i blend?
I made the recipe but without the oil – the consistency was good without it, so I saved the calories. Thanks, it was yum – a good alternative.
I made this the other day with my girlfriend, (both of us are big hummus fans!), and it absolutely rocks! We didn’t use salt, but doubled up on the garlic for a little extra kick – made it in about 10 minutes and used a magic bullet, which was very convenient. It’s lasted the whole week, and we can’t wait to make more!
Great, you don’t need the salt at all!
I was just telling my friends the other day I got to stop buying hummus, is becoming very expensive for me. I love hummus so much, I could eat it everyday if possible. Anyways, I must try this recipe. Thank you
P.S.: Purchased your book last Friday, I had not heard about you, but when I saw it at Barnes & Noble the title attracted me and when I started reading the index, I said, I must have this book. I started reading on Friday and couldn’t put it down, I’m almost done with it. I must read it again.
Hi Miranda, wonderful! Hope you like the recipe. 🙂
What do you think about carrots? I have become somewhat obsessed with them and eat them all the time. I love making this hummus, and dipping carrot stick and celery in them, and I make sure to chew the carrots really well. Should I limit the amount of carrots that I’m eating throughout the day? I know you are allowed an unlimited amount of veggies in the “Blossoming Beauty” phase, but you don’t mention carrots very often in recipes, so I was just making sure they were still a good choice for me to be eating. Thanks!!
I love carrots. It is especially awesome that you are eating them raw. Mix it up with celery, cucumber, red pepper, etc. so you get a wide range of veggies in. xx
I made it and wow, I love it. I taste it it alone and it seem somewhat salty, however not so when eating it with carrots or celery sticks. Very good
Hi Miranda, you can always cut the salt out. Glad you like!
I love this raw hummus! just tried it for the first time… but I am wondering, what is a suggested serving size?
Hi, I was just wondering how long this will last for if kept in the fridge? It makes quite a lot and I don’t want it to go to waste as it’s so yummy!
hello, where can i get raw tahini – supermarket or healthfood store? also what aisle would it be down. i have never heard of it haha. 🙂 thanks, and i look forward to making this recipe in my new vitamix which i am loving! 🙂
peace and love, Ash
You can find Tahini in Trader Joes, Whole Foods and many grocery stores and Health Food Stores. Raw Tahini is the best choice if they have it. If your local grocery store does not carry it, you can also order it online.
Just curious, can I substitute coconut oil for the olive oil? Or in some recipes, like this, is olive oil actually beneficial?
amazing dip!!! we also used it for a veggie sandwich spread and it was so rich and creamy. loved it!
Made this for a party last night and guests said it was the best dip they’ve EVER had. A surefire crowd-pleaser – everyone should make this at home!
I saw another poster ask this same question but it has not gotten a reply……
How long does the raw hummus last in the fridge?
This recipe sounds delish. I am a huge fan of hummus and make my own. I buy dried chickpeas ( or sometimes other types of dried beans), soak them and cook them up in a pressure cooker to save time cooking while avoiding the extra salt from canned ones. I make large batches at a time and vary the flavors with roasted garlic, red peppers, cilantro, tarragon and whatever other combo comes up as I’m cooking and then freeze portions of it for later.
My question here is what is a good substitute for the tahini without sacraficing nutrition? We have a sesame alergy in our house so I try to stick to recipes that everyone can enjoy. I usually make my bean hummus leaving the tahini out or using nut butters, but it sounds like it’s important in this recipe.
I used the recipe in the book, and it listed 2 1/2 tsp of sea salt! I’ve tried everything to make this hummus less salty–added chia gel and then water–but I guess I’ll have to throw it away. I should have known 2 1/2 tsp was a huge amount, but the recipe seemed to make a large amount anyway. Lots of books out there with the recipe wrong. Not good.
Can you substitute the oil for anything else or should I just omit it?
I’ve been on this diet for months now and I love it. The only part that I’ve had trouble with is keeping the constant portions of vegetables fresh without mounting half tomato on half onion and such on top of each other in my fridge. I decided to design a product on Quirky in hopes someone would make it so I can have it for this new way of eating that I love so much. Please check out my idea on Quirky.com and if you like the design please vote for it.
This might be a stupid question but…do I peel the zucchinis first?
I just want to say that I love your book. I bought it a week ago, and already tried some of recepies. One thing though, I don’t know did I put too much of spinach or something, but I had a hard time drinking GGS, today I made GGJ (without spinach) and it was delish… oh you didn’t put if we’re supposed to put water in that juice, but i had to put little bit, because celery and romain got stuck on the wall of a blender. 🙁
I made so far Quinoa stew and protein bar (i need to have something sweet everyday and this is just perfect) and I just loveeeeee it!! 😀 One question though, I bought a brown rice flour, and I was wondering if there is any chance I can make a gluten-free bread instead of going to the store and buying one? Did you ever get to make one on your own?
All the best to you, you are awesome!
I am a new reader of yours, and there is one thing I thought I may ask you since I really respect your way with food:
I read somewhere about the added B12 vitamin in food, that is cyanid-bound, like most B12 that is added in for example nutritional yeasts, and that this according to that article can be harmful for the body, as they stated in the article that claimed to be scientifically proved, as they claimed that when the body takes up the B12, it frees cyanide in the body. That sounded kind of spooky to me, and I wonder; is it true what they claimed, and is it safe to have cyanid bound B12?
The recipe that I made from the book did not have oil in it, or cumin and the nutritional yeast wasn’t optional. Also, mine wasn’t thick like hummus. It was more like a dip. Should i have peeled the zuccs? Should I have put oil in it? Strange that I see the book vs. recipes I see online are different.
Hi Kimberly – I love this recipe because it really helps to keep me on track and away from unhealthy snack foods. Nibbling between meals has always been my downfall, so raw veggie sticks and this hummus usually gets me through from lunch to dinner without making any mistakes. The only problem is that I’ve made this recipe sooo many times that I’m starting to grow tired of it! Do you have any other good suggestions for light but filling between-lunch-and-dinner snacks? Or perhaps some new dip recipes on the horizon? xx