How To Make Oil-Free, Nutrient Dense Zucchini Hummus (raw vegan), recipe by Dr Karin Dina

tahini

🥗Healthier: Greek yogurt

💰Cheaper: sunflower seed butter

Greek yogurt adds creaminess with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable while still providing a neutral flavor.

Introduce the recipe for zucchini hummus, highlighting it as raw vegan and oil-free.

Chop 1.5 cups of zucchini and set aside.

Add 0.25 cups of walnuts to the blender.

Add 1 teaspoon of chia seeds to the blender.

Juice 1 large lemon and add the juice to the blender.

Optionally, add 1 clove of garlic to the blender (not added in this demonstration).

Optionally, add 1 teaspoon of chickpea miso to the blender (added in this demonstration).

Pour in some water to assist with blending.

Blend the ingredients in a Vitamix until smooth, using a tamper if necessary.

Taste the hummus and note its lemony flavor, suggesting it pairs well with greens.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens