Need hummus substitute

[Sweetness]

I could easily live on hummus. I know the chickpeas are cooked.. what's a good substitute for hummus?

Thanks much!

[Dimond]

Raw hummus is delicious!

No-Bean Hummus Yields 16oz.
2 Zucchini, peeled & chopped
¾ cup Tahini (or ¾ cup Sesame Seeds, ground)
½ cup Lemon juice
¼ cup Olive Oil
2-4 Garlic cloves, chopped
2 tsp Salt
½ Tbs Cayenne or Cumin powder
Blend well.
Optional/ Alternative: Parsley, ½ Red Bell Pepper, sun dried tomatoes

[levamssg]

This recipe is simply awesome. If you add the chickpeas, it is hummus. If you don't, you have a great tahini. Either way, absolute YUM. I found the recipe on gone raw.

as a meal, it serves about 6
Ingredients
1 cup chickpeas, soaked and "sprouted"
1 cup whole sesame seeds
1 cup extra virgin olive oil
2 lemons
3 cloves garlic
3 medium dates (or one big madjool)
1 slice jalapeno (about half a thumb)
1 teaspoon celtic sea salt
Preparation
the evening before

chickpeas can drink a lot – so don’t be cheap on the water… put them in a big bowl with 5 cups of water at least.
the next morning

(or 12 hours later at least).
the sesame don’t swell as much – soak them in a different bowl with 3 cups of water.
drain & rinse the chickpeas and place in a strainer to sprout.
in the evening

(up to 12 hours later, i find that chickpeas taste best when they are minimally sprouted)
prepare all the ingredients:
pit the dates
peel the garlic
strain the sesame seeds


(use vitamix or other good blender)
peel and de-seed the lemons
put all ingredients except chickpeas in blender
blend with tamper until smooth
empty almost the whole paste into a bowl
(you now have excellent tahini paste! so stop here if you’re happy with it…)
put chickpeas in, blend with tamper until smooth.
empty into bowl.
mix all ingredients in a bowl until consistent.
taste it

hummus is meant to be smooth. if what you got isn’t smooth – then don’t worry, it’ll be a little more beany in flavor -- the beany flavor is perfectly balanced with all the flavors.
if it’s smooth, and still too beany for ya – then next time (or now), simply double (or less) all the ingredients in the hummus except the chickpeas.
how to serve

the hummus goes best with the “pita bread” of raw foodists: that is GREENS!

[kaybee]

just a note about the zucchini hummus.... we found that it doesnt keep well. not that it goes rotten, but the next day it has a sort of "off", strong, taste...i think its the zucchini really coming through..its fine the first day but it develops the ick flavor quick imho. interested if anyone else has experienced this

[Sweetness]

Thank you so much! My first day went great, even with being up since 1:30 am and temptations everywhere. I had 2 amazing pears for breakfast/lunch and then a huge salad for lunch/dinner. A few dates when I got home and now life is good. :)

I made a quick trip to Earth Fare (on my way home) and it's great to see that chickpeas are -cheap-. Picked up a few raw nuts (tho not planning to rely on those much. Nuts add up fast, y'know?) and forgot, unfortunately, the sesame seed.

[Rinda]

We REALLY like this recipe found on goneraw.com

Sweet Potato Hummus

About 2 cups, serves 4-6

Yummy on veggies or right off the spoon!

Ingredients:
3 cup sweet potato or yam, peeled, chopped
4 clove garlic
¼ cup raw tahini
1 tablespoon olive oil
2 tablespoon lemon juice
1 tablespoon nama shoyu
¼ cup filtered water
1½ teaspoon sea salt
1½ teaspoon ground cumin
½ teaspoon cayenne pepper
¼ teaspoon ground coriander
Preparation:

Mix all ingredients in blender or food processor until smooth.

May garnish with fresh parsley.

[Stella Green]

Sweet potato hummus!! Looks delicious...thanks :D

[big foot marty]

This recipe is simply awesome. If you add the chickpeas, it is hummus. If you don't, you have a great tahini. Either way, absolute YUM. I found the recipe on gone raw.

as a meal, it serves about 6
Ingredients
1 cup chickpeas, soaked and "sprouted"
1 cup whole sesame seeds
1 cup extra virgin olive oil
2 lemons
3 cloves garlic
3 medium dates (or one big madjool)
1 slice jalapeno (about half a thumb)
1 teaspoon celtic sea salt
Preparation
the evening before

chickpeas can drink a lot – so don’t be cheap on the water… put them in a big bowl with 5 cups of water at least.
the next morning

(or 12 hours later at least).
the sesame don’t swell as much – soak them in a different bowl with 3 cups of water.
drain & rinse the chickpeas and place in a strainer to sprout.
in the evening

(up to 12 hours later, i find that chickpeas taste best when they are minimally sprouted)
prepare all the ingredients:
pit the dates
peel the garlic
strain the sesame seeds


(use vitamix or other good blender)
peel and de-seed the lemons
put all ingredients except chickpeas in blender
blend with tamper until smooth
empty almost the whole paste into a bowl
(you now have excellent tahini paste! so stop here if you’re happy with it…)
put chickpeas in, blend with tamper until smooth.
empty into bowl.
mix all ingredients in a bowl until consistent.
taste it

hummus is meant to be smooth. if what you got isn’t smooth – then don’t worry, it’ll be a little more beany in flavor -- the beany flavor is perfectly balanced with all the flavors.
if it’s smooth, and still too beany for ya – then next time (or now), simply double (or less) all the ingredients in the hummus except the chickpeas.
how to serve

the hummus goes best with the “pita bread” of raw foodists: that is GREENS!

Pieces of pepper, apple, pear, leaves( rolled with dollop of hummus), celery or carrot "spoon"- may lead to double dipping.

[sidrah]

It's really good with red pepper and some pine nuts...that's my favorite kind

[GreenT]

The zucchini hummus is really good. I found it on another website. I agree, its not as good the second day!

Thanks for the sweet potato recipe, that sounds great! Going to try that one soon...