Raw Vegan Hummus!! This is a delicious, creamy & super healthy hummus recipe that’s bean-free. 🙂
It’s possible to make raw hummus using sprouted chickpeas but then you have to remember to soak chickpeas in advance, and sometimes raw sprouted chickpeas go rancid. They also can be harder to digest for some people. This hummus recipe will take 5-minutes or less to make so there’s no need to premeditate anything and the base is all easy-to-digest vegetables.
Store-bought hummus often contains coloring or preservatives like citric acid and is very high in fat. It also, depending on the brand, may contain a bunch of added oils. So making hummus at home is the best for our health and our pocketbook. This recipe makes enough for a party as a snack and is easily doubled. I often serve this for two as a meal with a big platter of veggies.
- 2 cups cauliflower
- 1 cup zucchini, peeled
- 2 tbsp tahini
- 1 lemon, juiced
- ½ tsp granulated garlic
- ½ tsp onion powder
- ½ tsp sea salt
- dash of paprika for on top!
- Add everything but the paprika to the blender.
- Blend until smooth, using the tamper to push it down.
- Add a dash of paprika on top and serve with veggies to dip. Enjoy!
If you make this recipe, post a picture to Instagram and tag me @CultivatorKitchen and use the hashtag #cultivatorkitchen so I can see your raw hummus veggie platter! 🙂
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