Raw Zucchini Hummus Recipe

Many people believe that hummus is a super healthy choice.  Although hummus is way better than, say, a cheeseburger, it isn't exactly a super food, either.  Beans, such as the garbanzo beans in conventional hummus are legumes, which means they are a combination of protein and starch.  Just as in proper meal combining, it isn't quite ideal to be mixing protein in starch in one dish.  Beans should be avoided to keep digestion efficient, especially if you are a woman trying to lose weight.  Beans aren't terrible, but they aren't the best either.  

That being said, however, I miss dipping raw veggies in hummus, so when I saw a recipe for hummus made from zucchini instead of garbanzo beans I had to give it a shot.  I actually tried this one on my own without a reference recipe.  I remembered seeing that one of the recipes had cumin in it, but since I was out I tried a little bit of curry powder.  The curry powder gives this hummus an interesting flavor that is subtle but gives it just the right amount of punch.   I also like a lot of garlic in my hummus so there's a bit of a kick from that too.  This is really good stuff and its quite easy to make. 

Zucchini Hummus

2 medium zucchini, peeled and roughly chopped

¼ cup raw tahini

2 cloves garlic

¼ cup lemon juice, (1 lemon)

¼ teaspoon himalayan sea salt

1/8 teaspoon curry powder

Throw everything together in a food processor and process until smooth.  Serve with raw veggies or as a spread on raw crackers or bread.  Stores very well in the fridge.

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