Raw Hummus with Zucchini


Raw foods don’t have to be categorized in a different way than the foods we already know and love. Most of us already eat a lot of raw foods without giving it much thought or even categorizing it as such. Now isn’t that encouraging; it shows that choosing raw doesn’t have to be boring or complicated. Aspiring raw foodies can just take a look at their current diet and eat more of the already raw foods they currently consume.

Hummus is a funny one; it’s not raw but most people assume it is since a lot of dips are raw and you normally eat it with some veggie sticks. Only once people want to make hummus at home, they realize they actually need to cook the beans. And yes, buying canned beans still means it’s cooked even if you don’t do the cooking yourself.

From my education with IIN, I have some mixed feelings regarding a raw diet. I see both the pro’s and the con’s, but don’t subscribe to the idea that one is better than the other. I believe in bio individuality aka figuring out what is best for you, for your body, for your lifestyle and I also believe in balance and moderation.

You might have noticed that I  just recently spent 5 amazing days at Phuket Cleanse in Thailand, a low carb raw vegan ‘active’ detox retreat. Read: mouth watering healthy dishes, crazy HIIT workouts by the beach followed by Yin restorative yoga, ice baths, daily massages and meeting inspiring like-minded people from all over the world. It was also the first time that I experienced a raw cuisine like this, and it was slightly mind blowing. I was so surprised at how versatile the dishes were, at how filling they were and how much energy they gave us for the roughly 3 ½ hours of workouts we did every day. Restriction? Not here!

A photo posted by steffejung (@steffejung) on Sep 7, 2015 at 5:27am PDT

One of the recipes I was most mesmerized with was their hummus. Now, I used to be one of those people that somehow assumed hummus was raw. I’ve made hummus many times before at home, but always with the canned chickpeas, so I guess it didn’t quite make “click” that hummus was actually a cooked meal.

So what happens if you’re a strict raw foodist who loves hummus? This hummus recipe (courtesy of Phuket Cleanse) happens.

There are many versions of raw hummus out there, with many of them using sprouted or raw chickpeas. Some even use almonds. But this special recipe is with our friend zucchini. It’s a staple in many raw foodies’ kitchen, with good reason. It’s easy to make, not too heavy and suitable for people who don’t digest beans too well. It’s great to have raw (I’m guilty of eating it straight out of my Vitamix) but also serves as a creamy filling for wraps and sandwiches or on top of a salad.

If you want to incorporate more raw foods into your kitchen and try something new, this recipe is absolutely for you. It’s also the perfect dish to bring to a potluck or brunch since it’s easy to transport and almost always a crowd pleaser.

Raw Hummus with Zucchini


2 zucchini, chopped
1 cup raw tahini
½ cup freshly squeezed lemon juice
3 tbsp olive oil
½ cup raw sesame seeds
¼ cup almonds
1 ½ tsp cumin
1 tsp salt
Optional: Paprika-flavored olive oil to top off the finished dish


Put all ingredients in your Vitamix and blend to a rich perfection!