Raw Zucchini Hummus Tomato Stack

With family in town, I am looking for simplicity and ease of preparation. This zucchini hummus is one of my favorite recipes, because it is flavorful and easy to love. I also think it would be good for people with allergies or food sensitivities, due to the absence of nuts. It’s great for dipping raw veggies or baked lentil chips and also for layering into sandwiches or a yummy tomato stack like the one pictured at the bottom of today’s blog.

I’ve seen several variations of this recipe, but I really love this one from Diana Stobo’s book, Get Naked Fast!

ZUCCHINI HUMMUS

2 cups zucchini, diced (wash well, but don’t peel–most of the nutrients are in the skin)
3/4 cup raw tahini
1/2 cup lemon juice (freshly squeezed)
1/4 cup olive oil
1 clove garlic (I typically use 3-4 cloves, but I recommend starting with 1 clove, because raw garlic has quite a bite to it)
1 1/2 tsp sea salt
2 tsp cumin powder

I like to throw everything into my Vitamix and blend it together until it’s smooth and creamy, but you could also use a food processor with an s-blade. According to the recipe, this stores well in the refrigerator in an airtight container for up to 5 days, but ours has never lasted for that long, because we usually gobble it all up within 24-48 hours. I especially love the beautiful pale green color.

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The dish pictured below was inspired by an email I received last week from Raw on $10 a Day. Mine was simpler than hers, but still really good. I sliced a large tomato into thin slices and layered it with generous spoonfuls of zucchini hummus. Then I chopped up a few olives and threw them on top. This was so quick and tasty that I’m making it again for lunch today–yum!

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About Kim McCoy

Kim McCoy is a passionate animal and environmental advocate with a B.S. in Business Administration from UT Knoxville and a J.D. specializing in Animal and Environmental Law. She graduated with honors from Lewis & Clark Law School, where she served as Editor in Chief of the internationally acclaimed Animal Law Review and interned with the National Center for Animal Law and the International Environmental Law Project. Kim is a member of MENSA (the “high IQ society”) and previously worked for Sea Shepherd Conservation Society in a variety of roles, including Executive Director, Director of Campaigns, and Director of Legal Affairs. Kim is also the former Executive Director of the One World One Ocean Foundation and the proud mother of a healthy, thriving son who has been vegan since conception. Currently serving as Executive Director of Big Life Foundation, which protects wildlife and wild lands in Eastern Africa, Kim remains deeply committed to the defense of animals worldwide.
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