Raw Zucchini and Garlic Hummus
We got to the farmers’ market late on Saturday. I rushed into Marion Square and headed straight for Ellis, my favorite farmer from Wadmalaw Island, to see how far his morning bounty had depleted in my absence. The weather at the beach Saturday morning beckoned for all those considering crawling out of bed to stay put and await sunny skies. That’s just what we did. Even the puppies, Madison and Bella, refused to crawl from bed until well past 8 am.
But even still, Ellis had two cartons of mini zucchini and patty pan squash left over and thankfully so. I had been daydreaming about this tasty zucchini hummus I sampled from the The Sprout, a raw food restaurant in town a while back. While you may understand the logistics of a raw food diet if you want to learn why people subscribe to it, it’s not so simple.
Read my article over at Discovery Health: Why Should You Eat Raw–Beyond the Obvious? Basically, the pancreas, a gland organ which produces the pancreatic juice that secretes digestive enzymes, has to work very hard producing enough enzymes to digest our food when our foods are cooked.
This simple hummus replaces zucchini with chickpeas, but if you don’t care to eat raw and you want to add in some chickpeas for protein, feel free to do so.
Raw Zucchini Garlic Hummus
2 cups chopped zucchini or patty pan squash
1/3 cup raw tahini
2 tbsp lemon
2 cloves minced garlic
Sea salt and pepper to taste
1 tbsp fresh flat leaf parsley
3 tbsp cold pressed extra virgin olive oil
1. Add everything except the olive oil to a Cusinart and blend until smooth. Stream in olive oil from the top until blended. Serve with crostini and crudite.
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