Red Raw Hummus Without Chickpeas

from The Perfect Blend cookbook
January 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.

Raw Hummus Without Chickpeas

This sun-dried tomato bell pepper raw hummus from The Perfect Blend cookbook is made without chickpeas and is full of flavor, loaded with nutrients, is better for digestion, and is alkaline.

You will need a high-speed blender in order to get a really smooth creamy consistency with this raw hummus. However, if you don’t have one, throw this raw hummus in a food processor and process until as smooth as possible. You’ll get a more rustic consistency for your hummus, but the flavor will still be fabulous.

I love sun-dried tomatoes and red bell peppers, and they add a slight sweetness and tanginess that tastes amazing with the zucchini and spices.

A lot of people ask me how a raw hummus without chickpeas can taste like conventional hummus. The lemon, tahini, and spices is what gives hummus its distinctive flavor.

So, by adding those same ingredients to the zucchini base in this raw hummus you can get that signature hummus flavor without the chickpeas.

This raw bean-free hummus is fantastic served with veggie sticks or crackers, and is awesome slathered on sandwiches and wraps.

This raw hummus is quite thin when you first blend it. Chill the hummus in the fridge for a few hours to thicken, and you’re golden.

Get 100 Delicious Healthy Recipes

My Top 100 Healthy Recipes are in The Perfect Blend cookbook.

Please let me know what you think of this recipe in the comments!

Your feedback is really important to me, and it helps me decide which recipes to post next for you.

 

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
Author Tess Masters

Ingredients

  • 2 tablespoons fresh lemon juice, plus more to taste
  • 1 tablespoon 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 minced garlic (1 clove)
  • 3/4 teaspoon Celtic sea salt, plus more to taste 
  • 1/8 teaspoon Bragg liquid aminos, plus more to taste
  • 1/8 teaspoon red pepper flakes,  plus more to taste

Instructions

  1. 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
Photo by Trent Lanz; styling by Alicia Buszczak

Comments

Comments 21

  1. 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!!

    1. Oh, I LIKE your blend Mallory! YUMMO!
      Thanks for sharing. I LOVE taking it this with veggie sticks for my lunch too 🙂

  2. 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.

    1. 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!

  3. 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 😉

  4. 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.

    1. 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?

  5. 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!

    1. Thankyou, that is lovely. Yes, this dip is a winner…and isn’t pinterest SO much fun? Great to be connected 🙂

  6. 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.

    1. 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.

Leave a Reply

Your email address will not be published. Required fields are marked *