Best **HUMMUS** Ever!
For a week now I have been creating, re-creating, tweaking and delivering an assortment of raw, vegan, gluten-free goodness to guests at Finca de Vida. I always knew I loved sharing my food with people and I can, hands-down, claim it has been truly amazing. I made a raw vegan Mediterranean dinner the other night and the hummus was by far the show stopper. I promised many guests I'd share the recipe so I figured why not share it for all of you :) It is soooo good, rich and creamy. It would make an amazing accompaniment to pretty much anything - veggies, sandwiches, wraps, dolloped on noodles. You name it. I served it with raw veggie pulp crackers, an Israeli chopped salad and pumpkin seed falafel with pineapple-mango salsa.
Enjoy and don't be afraid to play around with the specific amounts until you create the flavor and consistency you are jiving for!!!
Creamy Sunflower Zucchini Hummus
Raw Vegan: Dairy, soy, gluten + nut free!
INGREDIENTS 1 ½ c. sunflower seeds, soaked 6-8 hours and rinsed 3 c. chopped zucchini ¼ c. + 2 Tbsp. lime juice (NOT FROM CONCENTRATE) ¼ c. + 2 T. olive oil 1/2 tsp. salt 1-2 cloves garlic 3/4 tsp. coriander 3 Tbsp. coconut aminos* water, as needed
Soak sunflower seeds 6-8 hours, drain and rinse. Blend seeds with all ingredients in food processor high-speed blender until smooth and creamy. Note a high-speed blender is going to do a much better job at making this dip super creamy just like hummus, but food processor will work too. If mixture is not wet enough then add in more of the liquid ingredients or water to reach desired taste and consistency. Adjust seasonings and lime juice according to preference.
*The Coconut Aminos can be substituted with Nama Shoyu, a raw soy sauce or Tamari, a wheat-free soy sauce. All are available at Whole Foods. If you do use soy sauce, omit salt.