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Raw Veggie Hummus

 

Here is a simple dip that is a wonderful option for people on the paelo diet and missing their hummus. I will skip the chit chat as there is not much to say about this except that it is raw, it is live and it is all veggie delicious. The presence of sesame seeds or tahini also add some great fats and protein as well as an awesome source of calcium. You won’t believe this one is raw and legume free.

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Zucchini Avocado Hummus


  • Author: Meghan Telpner

Ingredients

Scale
  • whole zucchini
  • 1/2 avocado
  • 1/4 cup tahini or olive oil (or blend of olive oil and flax oil)
  • 1/21 tsp celtic sea salt or Himalayan rock salt
  • 1 1/2 tsp ground cumin
  • 1/2 clove mashed garlic
  • 1 inch fresh ginger root, grated
  • 1/2 fresh lemon juice

Instructions

  1. Process all ingredients in food processor or hand held blender
  2. If consistency is too thick, add some water
  3. If serving as a dip- pour some olive oil on top and sprinkle with some paprika, cumin and chopped parsley.
  4. Note- you could always swap out the zucchini and avocado and replace with 1 can organic chickpeas to go traditional.
  • Category: Quick + Easy

Photo courtesy of http://images.quickblogcast.com

 

11 responses to “Raw Veggie Hummus”

  1. Michelle says:

    this looks delicious! thanks for the recipe!

  2. Heather says:

    I printed this one out…looks really easy and a good new raw recipe, which I have really been working on integrating into my diet..

  3. Sham says:

    Dear Megan,

    I hope you are having a super time on your travels.
    I thoroughly enjoyed your tutorial.

    I have always been very passionate about nutrition and your recent description of how you came to be a holistic nutritionist was very inspiring and made me realize how long I have put off pursuing my passion.
    I am currently looking into achieving my Holistic Nutrition certificate in Canada and would love to get your thoughts about where is the best school to get this education. I noticed you went to the Institute of Holistic Nutrition, is there a major diffence between this school and the Canadian School of Natural Nutrition. Any insight you could provide at your convenience would be appreciated.
    Thank you, Sham

  4. Jen says:

    This looks so good! I grow zucchini in the summer and always have lots. You should come vacation at my house and eat all the fresh veggies from the garden you’d like! <3

    I bought the tutorial and I am so glad that I did! Ladies, it is well worth the $5!

    I’d like to talk to you for a consultation when you get back. Have a great trip!

  5. Midge Munro says:

    Hi Meghan,

    I work for the NZ Avocado Industry Council and was wondering if I could put this fabulous recipe and picture on our website’s recipe section (with acknowledgement and a link)- we are always looking for new and interesting avocado recipes that show people there is more to an avocado than it just being a salad topper!

    Thanks

  6. Meghan Telpner says:

    You are all so welcome for the recipe. Enjoy it and let me know if you come up with any yummy variations.

    Sham- I highly recommend IHN. I suggest you give them a call and go sit in on a class for a day. Best way to get a feeling for the school. I researched many and was doing my best to find a school near a beach where the sun shone all year- this was the best for me- but it is a personal decision.

    Jen- Careful… when people invite me places, I often show up. And the offer of a veggie garden- you might be my next stop. What city are you in? and so glad you liked the tutorial.

    Midge Munro: Please do use the recipe and info. Happy you found my blog! And I very much appreciate your asking first… Having some challenges with a certain company that inserted quotes into an article to promote their brand of product.

  7. katecooks says:

    wow i am totally drooling over that picture right now!!! YUM!

  8. Meghan (Making Love In The Kitchen) says:

    Elain- don’t knock it till you try it. Thick and creamy just like the original. It’s raw veggie hummus- you know I don’t give food fake names. Goes against my whole foods principals. Try it and then be a debbie downer about it if you don’t like it :)

    Kate- thanks! As good as it looks.

  9. Jill says:

    Thank you so much for this recipe, and for all the others you have been so generous to give here. I stumbled on your site through a link at Kris Carr’s Crazy Sexy Life, and I’m so glad I did. I have a hormonally driven cancer and this recipe, omitting chickpeas, is absolutely up my street. I’ve also looked at your baking recipes and would love to try them. It’s been a very long time since I’ve had biscuits and scones. These seem to be ok, so I’m really excited to be able to give them a try ! Thank you so much !

    Jill B.

    ps. I don’t have a website, but I am writing a blog ( I don’t update it as often as many do, but I am keeping it going ). Could I put a link to your site on it ? I think your site is a great resource and loved the explanations of the ingredients you choose for your smoothies. If you’d rather not be on there, just know I found it very helpful and I’m off to look at the rest of your site. Thanks again.

  10. Sarah says:

    I made this and it is fantastic!

  11. Beth says:

    I am raw vegan now for 4 months and love hummus, so browsing for avocado hummus I came across your recipe. Had everything I needed for it and made it tonight for dinner and WOW!!! FAB-U-LOUS! Definitely going to be a favorite over regular zucchini hummus on my raw vegan menu!!! TY for the recipe!

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