Raw Zucchini Hummus

This is a pretty standard hummus recipe, except it uses zucchini in place of half the garbanzo beans (aka chick peas).

Raw Zucchini Hummus

Note: Every ingredient in this recipe should be raw (so don't use cooked beans!)

1 cup peeled and chopped zucchini

1 cup RAW garbanzo beans (soak your dry beans for 24 hours, changing the water half way through, then drain. 1 cup dry beans = 1.5 cup beans after they have been soaked)

1 cup raw tahini (to make tahini: grind 1 cup raw sesame seeds in high speed blender, then add 1/2 cup olive oil until it forms a paste)

1/2 cup lemon juice

2 Tbsp olive oil 

3 cloves garlic, minced

2 tsp sea salt

1 tsp paprika

1 tsp cumin

pinch cayenne

Add everything to a blender or food processor and blend until smooth.

If you want to go further and sprout your garbanzo beans to add even more nutrition, here is a simple way to do that:
http://www.thedailyrawcafe.com/2007/10/how-to-sprout-garbanzo-beans-chickpeas.html

You can also make this with just zucchini. I chose to do half garbanzo beans and half zucchini to see what it would taste like and it was simply mouth watering. :)

This hummus is packed with protein and is a great dip for veggies, great in veggie sandwiches (instead of mayo) or pitas,  good as a thick "dressing" in salads, and much more. My latest favorite is "hummus pizza":

Spread hummus on whole wheat flatbread, add your favorite raw veggies, and enjoy!