We’ve tried raw hummus with sprouted chickpeas as well as almonds and cashews, but none of them have turned out good at all.

Sprouting chickpeas and then using them has been a disaster and using almonds and cashews just adds way too much fat. Using the raw tahini is enough fat to begin with!

At the Living Light Cafe, we found a zucchini hummus which was awesome, so here’s a variation of that. Annmarie adapted that recipe and one we found on GoneRaw.com.

Here it is… the moment we’ve all been waiting for…

Your question of the day: What do you like better… Vitamix or BlendTec?

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Beanless, Nutless Raw Hummus!

2 zucchini
1 cup raw tahini
1/2 cup lemon juice
1/2 cup raw olive oil
4 cloves garlic
Sea Salt to taste
1/2 tablespoon ground cumin

Instructions: Add the zucchini, tahini, garlic, salt and cumin first, then add about half the lemon juice and olive oil. Blend! Add more of the lemon juice and olive oil until you reach the right consistency.

Live Awesome!
Kevin