Nowadays there are all kinds of ways to make hummus, some of which don’t include any chickpeas at all. You will find that in the raw food world, things like tahini and zucchini are preferred when it comes time to make this delightful spread. While there is certainly nothing at all wrong with enjoying beans in your hummus, those beans can be hard on the digestive system- especially when they’re eaten in large amounts. You know how hard it is to put that chickpea hummus down!
This version of hummus is not necessarily low in fat or calories, but it’s easy on the stomach and it’s a delicious treat. You can always add more sundried tomatoes and less tahini for a less fat variation and if you don’t mind your hummus a little on the runny side, use more zucchini than the recipe calls for and less tahini in order to cut even more of the fat and calories. This is a straight forward sun dried tomato hummus that is easy to make, and will keep in your fridge all week long.
Here is what you need:
- 3 medium zucchini, peeled
- 1/8 cup tahini
- 1/8 cup fresh lemon juice of apple cider vinegar
- .5 cup sun dried tomatoes, soaked 30 minutes in warm water
- 1 clove garlic
- Handful fresh herbs or 2 tbsp dried Italian herbs
Simply throw all of the ingredients in your food processor or blender (if using a blender, you will have to stop and scrape the container multiple times to process) and process until everything is nice and creamy.
Let it set in the fridge for about half an hour if possible so that the flavors can meld, but it will taste great right away.