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I challenged myself to come up with something original to say about hummus. Impossible, right?!

Over the past few years hummus has exploded in popularity and there are hundreds of versions out there. Everything has been said, every kind has been made. It’s old hat. But we keep eating hummus for the same reasons that all of you do – it’s inexpensive, quick and versatile.


Traditionally hummus has a base of garbanzo beans and tahini. This recipe is different because it has no garbanzo beans. It is bean-less. I learned from friends that this means it is Paleo diet friendly.

We made this in a pinch for friends when we didn’t plan ahead to soak and cook beans. Zucchini takes the place of garbanzo beans and I swear you can’t tell the difference. Actually, I think it’s better than the original version.

Raw Zucchini Hummus
{gluten-free, raw, vegan}

Serves a small crowd as an appetizer

1 cup peeled and chopped zucchini
1/4 cup lemon juice
2 tablespoons olive oil
2 big cloves of garlic
1 teaspoons salt
a big pinch of smoked paprika
1/2 cup raw tahini

Add all ingredients except for the tahini into a food processor and blend until smooth. Scrape down the sides and add the tahini. Blend again until it’s completely incorporated. When you think it’s ready, blend for one extra minute. It’s the secret to perfectly smooth hummus!