I want to say first off that this genius idea is not mine. I actually found this a few years ago when I was exploring raw foods.
This recipe is lightly adapted from Matt Amsden’s book RAWvolution. Interestingly, there are a lot of raw food recipes that fit perfectly into a low carb lifestyle. Eating raw eliminates processed foods and grains – focusing on healthy fats and using vegetables in creative ways which naturally leads to some low carb friendly dishes. This hummus, which uses zucchini in place of the chickpeas is an excellent example. I was skeptical when I first tried it because I really love a classic hummus.
I was very surprised when I made it at how good and…well…hummusy it was! It’s perfect as a dip for low carb veggies or these flax crackers. You could even use it as a condiment for low carb wraps, a dressing for salads, or even a sauce for chicken or lamb dishes. I would normally eat hummus with falafel, which I love, and an idea just popped into my head to try making it with ground cauliflower instead of chickpeas. Could be brilliant or a total bust – I will try it soon and get back to you on that! (For those of you who have asked me where I get my ideas, this is usually how it happens, then one idea leads to another, and another, etc, etc. Sometimes it comes out great, other times….not so much!)
Ok back to the hummus! This is pretty simple to make but to get the right consistency you’ll need a blender. I used my vitamix which is pretty powerful so I don’t know how well a traditional blender will work – hopefully ok since zucchini blends easily. A food processor might also work but I’ve never tried it – so if you try it please report back on how it came out!
Low Carb Hummus (Bean Free)
Ingredients
Scale
- 4 cups peeled & chopped raw zucchini
- 3/4 cups tahini (sesame paste)
- 1/2 cup fresh lemon juice
- 1/4 cup olive oil
- 4 cloves of garlic, peeled
- 2 tsp kosher salt (or to taste)
- 1 Tbsp ground cumin
Instructions
- Combine all ingredients in a blender and puree until thick and smooth.
- Taste and adjust seasonings to your preference.
- Pour into a shallow bowl and garnish with parsley, paprika and a drizzle of olive oil if desired. Enjoy!
- Category: Dip/spread
- Cuisine: Hummus
Nutrition
- Serving Size: 2 Tbsp
- Carbohydrates: 2.5g net
Anonymous says
AWESOME!!!! I have been missing hummus for the past 3 weeks, so I was glad to see your recipe on Pinterest. Made it today and LOVED it! It was also kid-approved at today’s playdate!
Mellissa Sevigny (sevimel) says
Glad it was a hit with everyone!
jene says
I just started a low carb diet this week and stumbled onto your recipe. Made it today and loved it!!! I used a food processor and thought it turned out just fine, but maybe people like it slightly smoother
Mellissa Sevigny (sevimel) says
I don’t mind mine a little chunky either Jene! Happy that it turned out well for you – I haven’t made a batch in awhile and I think it’s about time I did! :)
Anonymous says
Hi! The garlic is raw, yes?
Mellissa Sevigny (sevimel) says
Yes!
Mellissa Sevigny (sevimel) says
I haven’t eaten lima beans in years! Never thought of using them in falafel – interesting! Will be experimenting with the cauli version soon and will post the results – good or bad! :)
Anonymous says
Wonderful, thanks for the recipe. I’ve made falafel with lima beans and loved the result. Will definitely try the cauliflower version too.
Nicole says
I just made this, thanks for the recipe. The flavor seems right on (humus-y), but there’s something about the consistency when using the food processor. I put mine in a food processor and it was a little tiny lumpy and just “off”. Threw the whole thing in the blender and it came out great!
Thanks again!
Mellissa Sevigny (sevimel) says
Thanks for sharing your experience with the food processor! I always use the blender so it’s good to know for other readers that the food processor is definitely not as good. Glad you liked it once the consistency was right!
Anonymous says
the zuchinni is raw or cooked?
Mellissa Sevigny (sevimel) says
Raw!
Jenny D. says
Could you use cooked zucchini instead of raw? This looks amazing! Pinning now for next week’s meal plan.
Mellissa Sevigny says
It would have a completely different texture Jenny – not sure if it would work but let us know if you try it!
Sharon says
Cheers for the tip about the blender, I first did in the thermomix but the consistency wasn’t right. So blitzed it in the Vitamix and …perfect!!
Miriam says
I have tried a version like this with broccoli and zucchini… the raw broccoli flavor was really strong and I ended up throwing most of it away and feeling horrible for wasting food. You have inspired me to try again without the broccoli!
Mellissa Sevigny (sevimel) says
I don’t think I’d like a version with broccoli in it either – it would just be too weird! Hope you like this one much better!
Anonymous says
Looks great! I saw a recipe for a low-carb hummus using eggplant, but unfortunately, didn’t bookmark it. Another idea for you to try :-)
Looking forward to your cauliflower hummus. In the meantime, will try this one!
Mellissa Sevigny (sevimel) says
The eggplant puree is usually called baba ganoush and I will definitely be making that soon too! The cauliflower falafel I’m going to try making this week – I hope it works because I really love falafel!
amorette says
Cannot wait to try it! This post came a day late as I made normal hummus yesterday, served with your flax crackers. (Love the crackers, btw, and I also made the pizza crust again last night, with rosemary). I have cauliflower in the microwave right now, so I can make your bangers & mash! I just adore your blog!!
Mellissa Sevigny (sevimel) says
Thanks Amorette! Hope you liked the bangers and mash!
Kathryn says
Hi Amorette,
I notice in your comment you mentioned making a pizza crust. I’m on a Keto diet and looking for some good recipes to replace the carbs in my life. Could you pass on the pizza crust recipe please? :)
Thanks
Heidi @ Food Doodles says
What a cool idea! I’ll have to keep this in mind for when I have way too many zucchini :D It looks delicious!
Mellissa Sevigny (sevimel) says
Let me know what you think if you try it! It really surprised me how much the zucchini worked in place of the chickpeas – definitely the perfect mid summer dip!