Traditional hummus recipes contain chickpeas, but this one, is bean-free! Why? Well I want to keep this recipe raw. You could technically use raw sprouted chickpeas, but their preparation takes up a whole lotta time, and beans in general aren’t easy to digest. I’m all about consuming foods that are easy on digestion so you don’t feel bloated and weighed down after eating it.
So instead I opted for zucchini which helps to bulk up the recipe. Zucchini takes on the flavours from the other ingredients therefore complimenting them perfectly. The sun dried tomatoes pack in a bunch of yummy flavour. If you can, buy sun dried tomatoes which have no added salt. Paired with tahini this delicious dip is high in calcium, protein, healthy fats, potassium, magnesium and other healthy vitamins and minerals.
This recipe is perfect as a dip for raw vegetables like carrots, celery, cucumber, capsicum or your favourite healthy crackers. It’s also lovely dolloped onto salads for extra texture and flavour.
If you don’t finish this in one sitting, you can refrigerate it for up to 3 days.
Sun Dried Tomato Hummus
- 1 zucchini peeled and cubed
- 1/4 cup sun dried tomatoes (no added salt) soaked in water for 1 hour
- 2 heaping tbsp tahini
- 1 small clove garlic minced
- 1/2 lemon juiced
- 1/4 tsp paprika
- Process all ingredients in a food processor (or a blender if you want it super smooth). You may need to add a little water to assist blending.
- Garnish with extra paprika and your favourite chopped herbs if desired.