Saturday, April 6, 2013

Full Bodied Zucchini Hummus (Low carb! Gluten free! Infused with sass!)

It seems like carbs make me tired, like, really tired if I'm not careful.  I once had an internship at an Special Ed facility, and if it was french fries for lunch before the meetings I was a goner. I'd have to leave the group meeting at least a couple of times and go to the rest room and pump out some jumping jacks just to make sure I wasn't passed out, drooling on my clipboard as I sat on the sidelines.

Needless to say, I took pretty well to the low carb lifestyle one finds in raw food diets (and the generally better levels of energy).  However, there are some heavenly flavors one just can't find in the raw food world, flavors like Tohum roasted tahini.  Mind you, Tohum tahini is a specialty that I don't find my self able to (afford) to use all the time, but if you haven't tried it I do strongly recommend it.  Thankfully, there are other slightly more cost effect brands that are delicious enough.

Anyway, I do digress... Since I got back from Asia, I've been trying to eat better/more healthy, and felt like turning to a diet heavy in fresh fruits and raw vegetables was a good start, while minimizing my intake of processed foods.  So, you can expect to see updates (often green in color), of some of my staples during the past week.

One of the delights I whipped up was thus hummus.  I used some components of the raw base (zucchini in lieu of chickpeas),, and matched it with the flavoring components of my historical favorite hummus (the one on the side of this bag), and tackled the problem of raw hummus traditionally having the consistency of a thick salad dressing (moar flaxseeds!).

The end product was the full bodied, flavorful hummus I fondly remembered, that I could eat freely with carrots and celery without Mr. Sandman dragging me off to Nod.

Speaking of Nod... I'm still a bit jet lagged, and should get this recipe down before I PTFO...


  • 2 Large Green Zucchinis, cut into chunks
  • 2-4 cloves of garlic, peeled*
  • 2 t Vegetable Better than Boullion
  • 2 t Franks Hot Sauce
  • 6 T Fresh Squeezed Lemon Juice
  • 3/4 c Roasted Tahini
  • 1/2 T Cumin Seeds, Toasted
  • 1/4 c Extra Virgin Olive Oil
  • 3 T Nutritional Yeast
  • 1 t black pepper
  • 3 T Flax**
Throw everything but the flax into the high power blender or food processor. Blend until smooth.  If mix is watery, toss in the flax seeds and again blend until smooth. If you are using a food processor instead of a blender, I'd recommend using pre-ground flax meal for optimum smooth temperature. 

Transfer hummus to a container and place in the fridge until the flax seed has set.  When set, enjoy with carrots, celery, or whatever else you like to dip into hummus.  I've been eating it on raw onion bread with fresh sliced of tomato and a few grinds of pepper. 

*Garlickyness is a matter of personal preference, I go for 4 but that can be a bit much for most folks.
**Every zucchini will have different levels of water content, so you may need more or less hummus. You do not want to add too much, or else you will give the hummus a gummy texture, otherwise, it should be great! 

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