Intro: Rawmus - Raw Hummus
Hummus is highly addictive. Even when trying to eat raw, hummus is something which is very hard to resist..
So I set out to create a raw version. This recipe is amazingly quick, easy, and tastes fantastic!
The secret to this raw hummus wonder is.... Courgetter! (That's Zuchinni to any American readers)
The neutral flavour of the courgette lets all of the other ingredients shine through wonderfuly.
It’s naturally a little different to your traditional hummus, but is still delicious nonetheless! And people who normally never eat courgette have loved it! The use of courgette also makes this lower in calories and fat than “traditional” hummus, as well as being a good source of potassium, iron and manganese. vitamin A, as well as lots of other lovelies! (thank you courgette!).
Give it a go and let me know what you think. The flavour is even better after a few hours, and it should last a few days in the refrigerator .. but I’ve never had any left for long enough to find out!
Step 1: Ingredients
- 1 Medium sized Courgette (Feel free to peel it if you want your hummus pale (like I did for my photos!) or leave it as it is if you don't mind about pale green hummus!)
- 2 Cloves Fresh Garlic
- 1/2 Juice of half a lemon
- 2 Tsp Tahini I used pale tahini - if you have dark, add 1 tsp, and adjust to taste
- Salt and Pepper To taste
- 1 Tsp Nutritional Yeast (optional)
- 1 strip Fresh lemon zest (optional)
- 1 Tsp Olive Oil (Optionl)
Step 2: Step 1
This is so simple, it's barely a recipe! If you want your hummus to be pale, simply peel your courgette first, then chop into small chunks. (If you don't mind it being green, don't bother peeling it. I never do! I only did it this time for the photos!)
Add all of your ingredients to your blender or food processor, and blitz until well combined. Taste, and more tahini/garlic/lemon/salt, or any other ingredient as necessary! Everyone has different hummus-tastes, so adjust your recipe to suit your own! The last 3 ingredients aren't essential, but I think they add an extra "oomph" to the recipe! Garnish with an extra drizzle of olive oil, if desired.
Told you it was easy :D.
This will last at least 3 days in the fridge (well, it will still be edible after 3 days.. but I doubt you will be able to leave it alone for that long....)