In an effort to expand our menu, I decided to try my hand at homemade hummus. Bean free of course. So, I opened one of my many raw food books I still have laying around, and found a promising recipe. Since I don’t have any experience making hummus, whether paleo friendly or not, I had to have a little faith. That was hard. But we were hungry, so my defenses were down a bit. Lol . Anywho, I followed this recipe almost exactly, and the hummus turned out to be wonderful. QB liked it, I liked it, and a visiting friend liked it. I’m glad I made a decent sized batch. Just be careful to not eat it friviously, because it is somewhat calorie dense. I ate it with tomato slices and red bell pepper. Heaven.

Raw Olive Hummus 

45g Raw Sunflower Seeds
200g Zucchini
2 Cloves Garlic
2T Olive Oil
112 Tahini
130g Kalamata Olives
0.5-1t salt

I use a small food processor, so I had to blend it in stages. A full food processor my be able to handle it all.  First, I ground the sunflower seeds into as find of a powder as I could, then I sat them aside. Then processed the zucchini, and added the tahini, garlic, lemon juice, and olive oil. Either in the food process or in a bowl, combine sunflower “flour” with the previous mix and blend well. Separately, use the food processor to finely chop olives, but not into a paste. Add olives and salt, stir well. Or use a hand mixer if your food processor isn’t large. Done.

We ate this with tomato slices and chunks of red bell pepper, but I am looking forward to finding many other uses for this as well. I’m not sure if the olives were raw, but I’m not too worried about it. This recipe can be made all raw or not. Beats bean hummus any day. :-)


Recipe Inspiration, Book: Ani’s Raw Food Kitchen