Raw hummus

Hummus in a white container with fresh carrots

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.

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