Yes, it is possible to make hummus without garbanzo beans. It seems crazy, but it’s quite easy and very filling, two essential descriptions for people on a raw vegan diet. You don’t want a recipe to be hard work because when you’re hungry, you need food immediately. A big batch of this will be an incredible snack to pair with carrot, celery, bell pepper, or cucumber sticks.
Not only does this recipe look like hummus, but it tastes like it too! The zucchini is a thickening agent, but so are the raw sunflower seeds. Remember, it’s beneficial to soak the sunflower seeds in water for about an hour before you add them to a food processor. This aids the blending process to help get a smoother consistency. There’s nothing wrong with a little chunkiness in your hummus, but you should aim for a smooth, luxurious texture. Plus, a smooth hummus is much easier to pick up with celery sticks.
If you don’t want to use this as a dip, it goes great in a raw vegan lettuce or collard wrap. Add tomatoes, red onion, cucumber, parsley, and avocado to the leaf after spreading a generous layer of hummus on it. Roll it up and you have yourself a filling entree.
- Prep Time:10m
- Total Time:10m
- 3 zucchinis, peeled and chopped
- juice and zest of 1 lemon
- 2 cloves garlic, minced
- 1 c raw sunflower seeds (soaked 1 hour and rinsed)
- 1/4 c raw tahini
- 2 tsp. olive oil
- 1 tsp. sea salt
- 1/4 tsp. cayenne
- 1 tsp. za’atar (optional)
- black pepper, to taste
- Add all of the ingredients to a food processor and process until smooth. You may need to stop blending, scrape down the sides, and continue blending several times for a few minutes.
- Spoon the hummus into a bowl and garnish with optional paprika and chopped parsley.
- Serve with sliced cucumber, carrots, bell pepper, lettuce leaves, or broccoli florets. Enjoy!