I don’t think I’ve ever met anyone who doesn’t love hummus.
But the raw variety? That’s often not such a hit.
Made with chick peas that are soaked and sprouted instead of cooked, it fails to deliver on the taste and texture fronts alike – too bitter; not creamy enough.
But there is a way to make raw hummus that’s smooth and tastes just so.
And that’s to replace the chick peas with a surprising ingredient – courgette (zucchini).
Here’s how it’s done.
- 2 small courgettes (zucchini), cut into chunks
- Juice of 1 lemon
- 1/2 cup raw tahini
- 3 tablespoons olive oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon cumin powder
- 1/4 teaspoon black pepper
Place all ingredients in a blender or food processor and whizz until smooth and creamy.
Raw hummus can be enjoyed as a dip, as a salad dressing, or as a spread for nori rolls, cabbage wraps or tortillas – among other things.