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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


  • 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


  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