How do you make no bean hummus?

[Judy]

Every now and then, I'm reading about no bean hummus.
Does anyone have the recipe? Is it hummus without the garbanzo beans/chickpeas (are garbanzo beans and chick peas actually the same thing)? Thanks!

[Cinnamon]

Here is a recipe I got off this forum, I am not sure who to credit so if anyone can claim it please do!

No bean hummus
2 medium zucchini
1/4 cup olive oil
4-8 garlic cloves
2 tsp celtic salt (or use dulse flakes)
1/2 cup lemon or lime juice (I used alittle of both)
3/4 cup sesame seeds
3/4 cup tahini (I only used about 1/2 cup)
1/4 cayenne
1 tsp paprika
1 tsp ground cumin

Process zucchini, olive oil, and garlic first in processor. Add remaining ingredients and process until smooth.

[Veganforlife]

Oh yum! Thanks for posting that. I love hummus. YAY!!!

[SNMB]

I make that all the time! It's one of my favorites.

[Kris]

I have tried zucchini hummus, but I didn't really like it. It was too watery for my tastes. However, I had this amazing hummus at Cafe Gratitude in Berkley that said it was made from almonds. Does anyone have a recipe using almonds or any experience playing around with it? It was sssoooo much better than the zucchini kind in my humble opinion.

[Cinnamon]

Here is another version, I just made it for lunch and wow it is really good as are all the recipes on this site. It was thick and creamy, unlike most zucchini hummus recipes I've tried. I did use less zucchini and only 1 lemon, and didn't have any tahini, (guess I need to go shopping!), I also don't use oils or salt.

http://www.therawtable.com/recipecoll/hummus.htm

[Kris]

Thanks for this link! This recipe sounds awesome to me. I think the addition of the seeds and avocado would help make it creamier and less watery. I'll have to try it this week.

[asil]

I use that zucchini recipe but sub yellow squash. To my taste, it's creamier and milder.

[bek]

i just made a great one, that even fooled my non-raw husband. it was a little watery, i'm still working on that.

2 md. zucchini
1/4 c olive oil
4-8 garlic cloves
1 tsp sea salt
1/2 c lemon jc
3/4 c sesame seeds
3/4 c tahini
1/4 tsp cayenne
1 tsp paprika
1 tsp ground cumin

food process the first three, then add the rest in and blend

[Raw Jewelrylady]

Cashew Hummus is Awesome....

Soak some cashews-about 30 minutes will do.

Add some tahini-lemon, garlic, sea/himalayan salt/ & thin with water. Add aq dash of olive oil for taste.. I also add some curry & cayenne. :D

It's really great !!!! Enjoy, :p


Lana

[SparklePlenty]

THat sounds great! Nice to see you here, sweetie.

Jan :)

[Boz]

yeah, I second the cashew hummus.

SOOOOOOOOOOO good. I've never made it, I purchase it from a raw cafe in san diego but someone should come up with a recipe.

[spicyfull]

Sounds good to me. If it is too waterey, what about draining the zucchini?

[Tirza]

Sounds good to me. If it is too waterey, what about draining the zucchini?

Yes, most definitely. I found that when I made the spaghetti. It oozed juice all over the plate, making it a hazzard to carry when serving. It also seriously diluted the marinara sauce. So next time I made them a little ahead of time, sprinkled a bit of salt on them, mixed it around then set the noodles in a strainer so it could drain out. Before I served it I laid it all out on some paper towels or a folded towel to finish drying out a bit more. It worked well.

So I must try the zucchini hummus with that method.

I would also try half and half with cashews. Cashews really sound like a good bet for this since they have such a great texture when ground, very much like cooked ground chick peas. They even have a tiny sweet-ish flavour which I find in chick peas.

Making it half and half with cashews and zucchini might just be the best of both worlds-texture and taste from the cashews along with a little less calorie load from the zucchini.

I do like the idea of the chick pea sprouts though for the extra nutrition they yield. I wonder if using all 3 ingredients would make a good hummus.

I just got my anxiously-awaited Raw Food Real World recipe book in the mail. Oh my, that is one beautiful book!!!! I just flipped through a couple of pages and saw a recipe that called for fresh fava beans. Now THAT got me thinking of hummus for their good taste and texture comparison with chick peas. I know you can get frozen fava beans, but I suspect they would have been blanched.

About blanching: In large commercial plants they really flash-scald or even flash them through steam then instantly immerse them in ice water. I wonder how "cooked" we would call them in that case?

[msmia]

Just tried Alissa's recipe for zucchini hummus....
I can't believe how great it is!!! I can't believe that I didn't try this sooner!!!
It's a little thinner that regular hummus (like Alissa says in the book) but WHO CARES when it tastes that GREAT!!!!
Wow -- thought I'd let you all know to try it!!!!
Msmia