Red Raw Hummus Without Chickpeas
from The Perfect Blend cookbookJanuary 11, 2012
This sun-dried tomato bell pepper raw hummus without chickpeas and is full of flavor, loaded with nutrients, is better for digestion, and is alkaline.
Red Raw Hummus Without Chickpeas
This sun-dried tomato bell pepper raw hummus without chickpeas and is full of flavor, loaded with nutrients, is better for digestion, and is alkaline.
Prep Time 15 minutes
Total Time 15 minutes
Servings 2 cups
Calories 350 kcal
Ingredients
- 2 tablespoons (30ml) fresh lemon juice, plus more to taste
- 1 tablespoon (15ml) extra-virgin olive oil
- 1/3 cup (60g) hulled tahini, plus more to taste
- 1 cup (150g) peeled and roughly chopped zucchini (about 1 medium)
- 1 cup (140g) ribbed, seeded, and roughly chopped red bell pepper (about 1 medium)
- 1/4 cup (22g) chopped sun-dried tomatoes (soft or packed in oil, drained, and patted dry)
- 1 teaspoon (4g) minced garlic (1 clove)
- 3/4 teaspoon (4.5g) Celtic sea salt, plus more to taste
- 1/8 teaspoon (0.5ml) Bragg liquid aminos, plus more to taste
- 1/8 teaspoon (0.25g) red pepper flakes, plus more to taste
Instructions
-
Throw all of the ingredients into your blender, and blast on high for about 1 minute, until smooth and creamy. Tweak the tahini, garlic, liquid aminos, salt, and red pepper flakes to taste. Chill in the fridge for a few hours to thicken.
Recipe Notes
Recipe from The Perfect Blend cookbook
Comments 21
I Just whipped up a batch!! I added some more garlic and hot pepper (because thats what I like) and it was FANTASTIC!! I am taking it with me to school today with some Veggie for dinner 🙂 Thanks again Tess!!
Oh, I LIKE your blend Mallory! YUMMO!
Thanks for sharing. I LOVE taking it this with veggie sticks for my lunch too 🙂
Omg. Another winner! This will become a staple for me like so many of your recipes, blender girl. I added some scallions to my batch.
I just joined pinterest and this was my first pin. I think. If I “pinned” correctly.
LOL! Elaine, I haven’t figured out Pinterest yet either! You are ahead of me!
I am HONOURED to be your first “Pin”.
Thankyou for all of your support and encouragement. I means SO much to me!
This hummus came out great! Loved it! Thanks!
Oh Thanks Kibby!
I appreciate all of your feedback so much!
LOL! Great Lily! Enjoy 🙂
LOVE IT! Like regular hummus, except… Oh yes, SO MUCH BETTER!!!!! Great, delicious combination of veg… The paprika is on the money, as is the cayenne pepper!!!! Genius, I tell you. Go on, folks – Be a wee bit spicy, you won’t regret it 😉
Thanks!
I like this better than regular hummus too 🙂
I LOVE the spicy hit too….
Made this recipe yesterday after a 5 day cleanse..it was so bitter it was inedible! If I make it again I will use way less tahini.
Wow, thankyou for that feedback. I receive a ton of tweets and emails about this recipe and nobody has ever said that….interesting….it may be the cucumbers you used. Were they bitter?
I was just going through nearly every dip on your pinterest and I must say — you just seem like the nicest person!!! Also I love the recipes. Thanks!
Thankyou, that is lovely. Yes, this dip is a winner…and isn’t pinterest SO much fun? Great to be connected 🙂
Would this work without the oil? I don’t use any added oils.
Yes. Just substitute with more water.
Great post. But what’s meant by “omit if alkaline” in the line about the spices? I didn’t see anything referencing the alkalinity of the spices in the post. Thank you.
Sorry about that. That was a mistake made by my assistant when we reformatted recipes.
Is 1/2 cup tahini correct in recipe? It seems like a lot and it would make it biter and over power.
Yes, It is. But, you can start with 1/4 cup or 1/3 and add to taste.
what do you think would happen if I omitted the zucchini, or what would you use instead?
Unfortunately, the zucchini is the key ingredient. It is what makes the hummus hold together, and what give it a great texture. You could try making this with coconut meat.