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There’s nothing like a delicious dip to make me want to eat more veggies.
Sun-dried tomatoes are a flavorful addition to this bean-free hummus, boosting the antioxidant content of an already healthy favorite. In lieu of the beans found in traditional recipes, fresh zucchini bulks up this version, keeping it properly combined and bursting with fiber, magnesium, potassium, and vitamins A and C. Paired with raw tahini, it’s also loaded with calcium and protein!
I hope you enjoy it with your favorite raw crudites, or as a sandwich spread.
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Sun Dried Tomato Hummus (Raw, Nut-free)
makes about 1 1/2 cups
adapted from my Raw Zucchini Hummus
Ingredients:
1 cup diced zucchini, peeled if you like
7 sun dried tomato halves, softened in warm water and chopped
2 tablespoons fresh lemon juice
1 garlic clove, minced
1/4 teaspoon sea salt
1/3 cup raw tahini
Directions:
Combine the diced zucchini, chopped sun-dried tomatoes, garlic and lemon juice in a mini food chopper or blender, and pulse until a uniform mixture is achieved. (It doesn’t have to become a smooth puree, unless you prefer a silky-smooth texture.)
Add in the raw tahini and sea salt, and blend again until well mixed. Adjust flavors to taste, if necessary.
Note: Raw tahini has a very thick texture that works well with this bean-free dip. Other types of tahini may be more oily, and therefore might create a more runny result.
Serve immediately, or allow to chill in the fridge until ready to serve. I think the flavor gets even better after the flavors meld together for a few hours!
Ingredients
- 1 cup diced zucchini , peeled if you like
- 7 sun dried tomato halves , softened in warm water and chopped
- 2 tablespoons fresh lemon juice
- 1 garlic clove , minced
- 1/4 teaspoon sea salt
- 1/3 cup raw tahini
Instructions
- Combine the diced zucchini, chopped sun-dried tomatoes, garlic and lemon juice in a mini food chopper or blender, and pulse until a uniform mixture is achieved. (It doesn't have to become a smooth puree, unless you prefer a silky-smooth texture.)
- Add in the raw tahini and sea salt, then blend again until well mixed.
- Serve immediately, or allow to chill in the fridge until ready to serve. I think the flavor gets even better after the flavors meld together for a few hours!
Notes
Nutrition
Per Serving: Calories: 67, Fat: 5g, Carbohydrates: 3g, Fiber: 0g, Protein: 2g
Enjoy!
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Reader Feedback: What’s your favorite type of veggie dip?
I made this delicious raw vegan zuchinni hummus, and what a zing in my palate. It’s such a last longing favor that makes me want to eat it non stop. Thanks for sharing!
Any recommendations on replacing lemon juice? I have to follow a yeast free diet for 6 wks and lemon juice is in so much yummy healthy food!
I’ve never heard of avoiding lemon juice on a yeast cleanse– it’s usually considered helpful in that regard! The only thing I’d replace it with is raw apple cider vinegar, but you’d have to use less of it because it has a stronger acid-taste than the lemon juice.
WONDERFUL! I can barely cook so this was an easy, raw meal, to prepare. We used it in lettuce wraps with the cauliflower tabouli recipe, and also as a dip with celery. Tastes so good, you think it should be bad for you, LOL!