Raw Zucchini Hummus

Need a yummy crowd-pleasing dip to take to an upcoming event? This is the dip for you! Because it has a zucchini base instead of a chickpea base, it’s lighter and easier to digest (especially if you are easily prone to gassiness and bloating!).

Zucchini and it’s Benefits…

Did you know that zucchini is a fruit? That may be a surprise to many of us since zucchini is most often cooked in most dishes. The younger zucchini have a more subtle taste than the more fully developed (which are usually more than 8 inches long). With a soft covering and buttery white flesh, almost all the parts of zucchini are edible- including the flesh, seeds and the skin.

What’s so amazing about this fruit is that it is extremely high in water and fiber, but low in calories (even though you know how I feel about counting calories), so gives you the feeling of being full. It’s a great way to satisfy your appetite without reaching for other foods that could throw you off in your health and eating for beauty eating routines.

Picture of fresh zucchini

 

Now let’s get blending! ;)

Raw Zucchini Hummus

Prepare your ingredients.

Raw Zucchini Hummus

Add your zucchini to food processor and the tahini.

Raw Zucchini Hummus

Add fresh lemon juice.

Raw Zucchini Hummus

Add the garlic, salt and pepper.

Raw Zucchini Hummus

Process until creamy and well blended.

Raw Zucchini Hummus

Serve with raw, fresh veggies and enjoy!

Check out the full recipe below…

Raw Zucchini Hummus Recipe
 
Author:
Serves: 4 Servings
Ingredients
  • 1 organic zucchini
  • ½ cup tahini (preferably raw if you can source it)
  • ⅓ cup lemon juice
  • 1 garlic clove
  • ¾ tsp. sea salt, or to taste
  • Raw cut up spring veggies, for dipping
Instructions
  1. Blend together the zucchini, tahini, lemon juice, garlic and sea salt until smooth.
  2. Place into a secure container and pack for your picnic, along with some freshly cut veggies for dipping.
Let me know what your favorite veggies are to accompany this dip and what you think of this simple recipe!

In love and health,
Kimberly