Yes you heard me ladies and gents, raw hummus. Most humans who eat hummus don’t even realize that it isn’t raw because the chickpeas are boiled in the process. I read about replacing chickpeas with tons of things such as cashews or walnuts; however, calculating the calories in my head made my hips grow on the spot. Instead, I followed many bloggers’ advice and used zucchini and it turned out great. My zucchini were smaller, NYC-sized ones (about 8 ounces each), so if yours are larger, adjust the amount of tahini. Yet, I would try to keep the amount of tahini down–it’s obscenely high in calories. I didn’t take pictures because well, the process ain’t so interesting. But hey, try it.
Ingredients:
- 2 zucchini, peeled and chopped, about 1 pound all together
- 1/2 cup raw tahini (If you don’t care about it being raw, substitute regular.)
- 1 garlic clove, minced
- 1 tablespoon olive oil
- Juice of one lemon
- Kosher salt to taste
- Cumin to taste
Blend all ingredients together in the food processor until creamy and enjoy! About 65 to 70 calories an ounce.