Posts filed under ‘Hummus’

Sun-Dried Tomato Hummus (no beans!)

We are eating this stuff up…I’ve made it several times this week and it’s become a staple in the fridge. Our favorite way to eat it is rolled up with sprouts, cucumbers, and avocados in baby collard or romaine leaves (like a taco)…but it’s also delicious as a dip for flax crackers/veggies. Another fun way to eat dips is to core out the middle of a cucumber, stuff it with the hummus and then slice the cucumber into rounds.
During our demos of the RV, I have offered this dip on flax crackers to several people who were non-raw foodies and they LOVED it. It’s light, flavorful and perfect for the summer months.

Sun Dried Tomato Hummus
Ani‘s Raw Food Kitchen

2 c zucchini or summer squash, chopped
2 cloves garlic
Juice of 1 lemon (2 T)
1/4 cup olive oil
1/2 cup tahini (I only used 1 T)
1 t sea salt
2 T parsley, chopped
1/3 c sun dried tomatoes, chopped
Pinch of paprika

Process zucchini, garlic, lemon juice, 1/4 c olive oil, tahini, and salt until smooth. Pour mixture into a bowl, and stir in parsley and sun dried tomatoes. Set aside and allow tomatoes to soak up moisture for 10 minutes or more. Stir well. (note: I did not let them soak, but instead just blended everything together all at once and it works fine that way as well). Sprinkle a pinch of paprika and drizzle w/a teaspoon of olive oil on top just before serving. Keeps for 2-3 days in the fridge.


March 15, 2008 at 6:23 am 15 comments

Creamy Hummus

Ok, yes…I’m addicted to Vive Le Vegan. It’s so great! I made this tonight to dip some chips in…and it’s completely addicting. After I looked at the recipe again, I realized I forgot the tahini (kind of an important thing!) and it was STILL great. Don’t EVER buy hummus from the store again…this is the best recipe I’ve found!

2 cups cooked chickpeas (canned is ok, soaking your own is best)
3.5 – 5 T freshly squeezed lemon juice (adjust to taste)
2-3 T tahini
2 T extra-virgin olive oil
1 small to medium garlic clove
1/2 t toasted sesame oil
1/2 t sea salt
3-4 T water (or less/more as desired)
Freshly ground pepper to taste

In a blender or food processor, combine all the ingredients and puree until smooth, adding a little water at first, then more if desired to thin it. Scrape down sides of bowl several times throughout and puree again until very smooth. Season to taste with additional salt, pepper, and/or lemon juice. Serve in a large bowl, drizzled with extra-virgin olive oil.

October 20, 2006 at 4:37 am 11 comments


Words to Eat By

"It is easier to change a man's religion than to change his diet." -Margaret Mead

"I don't understand why asking people to eat a well-balanced vegetarian diet is considered drastic, while it is medically conservative to cut people open and put them on cholesterol lowering drugs for the rest of their lives." - Dean Ornish, MD

“Finish each day and be done with it. You have done what you could. Some blunders and absurdities no doubt crept in; forget them as soon as you can. Tomorrow is a new day; begin it well and serenely and with too high a spirit to be encumbered with your old nonsense.” – Ralph Waldo Emerson


Medical Disclaimer

This website is not intended to give medical advice, but is for educational purposes only. You take full legal responsibility for any health decisions that you make. Please consult your physician or naturopath if you have medical concerns. Thank you.

Affiliate Links

I will occasionally have affiliate links on this site. When you click on them and purchase (i.e. Vita-Mix)...I receive a small portion of that sale and it helps to keep this site going. Thank you for supporting my site!