Newbies -- Try the Zucchini Hummus! So Easy!

[Soose]

Took me quite awhile but I finally have tried the zucchini hummus I saw in the Rawvolution book. I am sorry we waited so long to try this. We're making a lot of it! My teen likes it, too. And after the first batch, we just left the skins on the zucchini so it's green but we don't mind that here! :)

Making dishes with zucchini has advantages over the nut-based entrees so we'll be making this and variations often:
-- No PRE SOAKING!!!
-- No PREPLANNING!!!
-- Minimizes the nuts which we feel we overuse out of inexperience with raw chef'ing.
-- We don't have to LIMIT the amount we eat!!!
-- No WAITING to eat!!!

There is one thing. The zucchini makes a runnier hummus than raw garbanzos by the time we add all the lemon juice; I would appreciate ideas for thickening this dish. What would you add?

And if you have any variations or other recipes, please share!

We make a variation by adding in red bell peppers and sun dried tomatoes; my husband is particularly fond of hummus of any type and likes this.

[ReneeH]

I just made this YESTERDAY!!! I agree! It's FABULOUS!!!!


http://i517.photobucket.com/albums/u336/Pioneerspiritnee/RAW%20Food/RAWFood10-7-09001.jpg

[Soose]

ReneeH, thank you so much for that beautiful photo! I was wishing I'd taken photos to post.

I have a personal foible in not trying recipes unless I've seen a photograph to let me know what I'm aiming for! I figure there are others like me. :)

This is by far one of the easiest dishes to prepare!

[DebB]

Thanks for the recommendation Soose and the beautiful picture ReneeH - I've been wanting to try a zucchini hummus recipe, so I'll try this! *Ü*

[Dimond]

I waited until I was raw for a long while to make it and was surprised how easy it was. Also the cheddar cheese sauce is real simple. Both delicious.

[TanjaJo]

I actually liked the flavor of this hummus better than the chickpea recipies.

[DebB]

I made this and really enjoyed it! I'm going to make some more.

We flew last week, so I made it up and had it in my carry on. I wasn't sure if this would be okay to take on, so I asked the TSA before we checked our luggage. He said it couldn't go on the plane, so I was able to put it in our checked luggage. *Ü*

[stellaJewels]

It's one of my faves too, but I didn't like the runny texture either. Now that i graduated to a vita-mix I make it in there with whole hulled sesame seeds (no soaking required) instead of tahini and it comes out way better

[smasty]

I've been wanting to try it, but I keep thinking...how can hummus made from zucchini possibly be hummus-y? Ok ok...I'll try it. I don't have that book, doesn't Alissa have a recipe in her book for zucchini hummus?

[Soose]

I've been wanting to try it, but I keep thinking...how can hummus made from zucchini possibly be hummus-y? Ok ok...I'll try it. I don't have that book, doesn't Alissa have a recipe in her book for zucchini hummus?

I'd have to go get the book. Just make hummus the same old way, using zucchini, garlic, tahini (or like some of us, raw sesame seeds, ground), olive oil, and whatever spices or seasonings you like. Cumin. We use some sundried tomatoes and some red bell pepper. Sometimes we are leaving the zucchini peels on, sometimes removing for white color. Like this better than with chickpeas, I agree!

[ReneeH]

We flew last week, so I made it up and had it in my carry on. I wasn't sure if this would be okay to take on, so I asked the TSA before we checked our luggage. He said it couldn't go on the plane, so I was able to put it in our checked luggage. *Ü*

WHATTTTT!!!!!! Next time, ask for a Supervisor!!! That's INSANE!!!

[DebB]

WHATTTTT!!!!!! Next time, ask for a Supervisor!!! That's INSANE!!!

Yeah, I was pretty bummed Renee. I had a big ziploc bag full of cut veggies and the hummus and I was going to have myself a PARTY!!

But the TSA guy said that liquid means anything that can be poured, sprayed or spread. Whaaaa! I was glad I asked before we checked our luggage, then I would have had to toss it.

Oh well, it was yummy when we arrived, I ate on it for days. *Ü*

[margoss]

they did that to me to with DD a few yrs ago...wouldn't let me take a sandwich & limited the amt of juice boxes I could take. I could only take thing that were prepacked. It depends on the airline I think. I had no probs with JetBlue area.

They probably just wanted it for themselves!!!:D

[ReneeH]

You know what, I have to remember that most of the time I'm working and in uniform.... They DO allow us to take certain food items that the public is not able to take. However, when I'm NOT working I have taken items with me and not had a problem.

I'm sorry that you guys have had such trouble! Have you tried bringing a mini Blender and making the Hummus when you arrive at your destination?

[DebB]

Hi Renee ~ Ahh, you work for the airlines then :)

I made up the hummus because I really did want to eat it on the flights, as we had 3 separate flights that day and I knew I'd need something more than say a lot of fruit. I wanted something with some substance (that wasn't a bunch of nuts).

I actually packed along my BlendTec this time! I packed the base on my carry-on and the carafe went into my checked luggage. I actually stopped at our (little) airport the week before with my BlendTec just to see if I could pack it along in my carry on.

I loved having it for a week at our destination! *Ü*

[ReneeH]

Yea, Deb, I'm a Flight Attendant... I ***HAVE*** to bring food with me, or I will die a slow painful death on what they feed you!!! This Hummus is one of the most perfect foods from Alissa that I can literally LIVE on!!!! :)

[Rawjac]

could someone please post the recipe? I've got the book on my wishlist for xmas... I'd love to try this tomorrow, pretty please.....

[stellaJewels]

this is the recipe I kinda use (but I'm not much of a measurer...)

Zucchini Hummus
2 zucchini
2TB Olive Oil
2-4 Cloves Garlic
1t Sea Salt
1/2 to 1 Lemon's Juice
1/4-1/2c Sesame Seeds
Cayenne, Paprika, Black Pepper and Cumin to taste

and I top it with chopped black olives. super yum! Enjoy :D

[Nymue]

I finally made this last night! I had 2 recipes for it in my file, so I modified the measurements to my tastes, and so it would not be as runny. I think Matt's recipe calls for 1/2 cup of lemon juice, I used 1/4 cup. Instead of 1 1/2 tsp. salt, I just used 1/2 tsp., and 1/2 tbsp. of cumin instead of a whole tbsp. It was thinner than regular hummus, but not too runny for dipping! I was thinking that if I wanted it thicker, I could try adding in a bit of ground flax. Not sure how much that would change the flavor though.

I topped my serving with paprika and dug into it with sundried tomato flax crackers and jalapeno flax crackers (I made a split batch to try the diff. flavors) and some carrot sticks. Very delicious and satisfying!! :D

[Veganforlife]

This is gonna be my first recipe I try in the November is "new to me Alissa's recipes" thread. I have NEVER tried it and I so love hummus! YEAH BABY!!! :D

[somelikeitraw]

Rawjac ~

Alissa's Zucchini Hummus

5 cups zucchini, peeled and chopped
1/2 cup tahini
4 cloves garlic
1/2 cup lemon juice
1/4 cup olive oil
1/2 teaspoon paprika
1/8 teaspoon cayenne
1 1/2 teaspoons sea salt

Place all ingredients in a food processor and blend until smooth.

***********************************************
Matt Amsden's No-Bean Hummus

2 zucchini, peeled and chopped
3/4 cup raw tahini
1/2 cup fresh lemon juice
1/4 cup olive oil
4 cloves garlic, peeled
2 1/2 teaspoons sea salt
1/2 tablespoon ground cumin

In a high speed blender, combine all of the ingredients and blend until thick and smooth.

************************************************
Alissa says some find this easier to digest and that it is thinner than chickpea hummus.
Matt says his is a "Thick, bean-less raw hummus".

I haven't tried either of these yet and am thinking I will try one this week.

[askcassyfirst]

To address the 'runny-ness' I often grate the zucchini and then set it to drain over a sieve before mixing it into the recipe. You can also squeeze it out with a nut bag. Keep the juice for a smoothie. :)

I also drain my zucchini for the 'pasta' dishes too. Just my taste.

-Cassy

[somelikeitraw]

That makes sense Cassy!
Just watched a video of Cherie Soria making a zucchini pasta dish in which she lightly salted the zucchini and let it sit for awhile and then squeezed out the water. Since both of the recipes above call for salt, why not add it to the zucchini and do what Cherie did?

[askcassyfirst]

The salt would draw out the water, I've seen this done with eggplant. However, if you live in a moist climate, and let salt sit on things, perhaps it would draw more water from the air too? Regardless, good suggestion.

[xPIXIEx]

I have to bump this to say that if you haven't tried this recipe, do it now! Seriously. For weeks I've been rolling this one around in my mind. I kept putting it off because I had a bad experience with zucchini over the summer. I am sooo glad I finally decided to try it out. The whole family loves it. My husband even said it's better than regular hummus. So much excitement for me today! haha.

[stellaJewels]

I went to make this last night but was out of Olive Oil (oh you tricky dark bottles...) so I used Coconut Oil instead... It was even better! Thicker too. Can't wait to make it again for dinner tonight :D