Tonight I was looking for a light summer snack, and I just wasn’t feeling plain carrot sticks. How could I dress them, and still adhere to this healthy, somewhat-raw diet I’m trying out? Never fear, Gone Raw is here! I did a search for dip, and found several hummus recipes would fit the bill. I frankensteined together a dish from a few they listed, and wow - you almost wouldn’t know that it wasn’t made of chickpeas.

Since it’s made from zucchini, this hummus is very light and fluffy. It’s a perfect summer dip, and if you like, you can cut back on the oil to be a little nicer to your waistline. It’s perfect for carrots, celery, sliced peppers… you name it!

Light Zucchini Hummus

2 zucchini, peeled and chopped
1/2 cup raw tahini
1/3 cup fresh lime or lemon juice
1/4 cup cold pressed olive oil*
4 cloves garlic, minced
1 teaspoon celtic sea salt
1/2 tablespoon ground cumin

Blend ingredients in a high speed blender until smooth, adding more salt and lemon juice to taste if you like. Don’t blend too long or the friction of the blades will cook your hummus.

*Edited to add: since this is a cold recipe, you could always substitute flax oil for the olive oil. Not sure how it would taste, but I can imagine it would be quite good!