A repository of good taste and curious epicureanism.
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!

Stephanie Stiavetti is a food writer living in the San Francisco Bay Area. She particularly loves cooking adventurously, taking everyday foods and making them edible by anyone, regardless of dietary restrictions. As one who loves to eat, she does not believe in life without something delicious on the table. Her professional site can be found at StephanieStiavetti.com.
madeinalask
October 7th, 2007 at 7:58 pm
this recipe has been totally haunting me!! looks awesome.. love your blog keep up the good work.
Julee
Maureen
June 27th, 2008 at 6:54 pm
mmmm! sounds fantastic.