This recipe is not 100% raw. I used roasted red peppers which I have to say really took this hummus to another level of flavor. Hummus is one of those foods that I definitely enjoy but rarely make and I don’t really understand why. It seems like every time I have it, I say to myself, “Where has this been all my life!” I sort of bent the rules on hummus, I left out the chickpeas (garbanzo beans), and replaced them with zucchini which turned out quite nice. Blessings…
In the blender combine the zucchini, garlic, lemon juice, tahini, salt, parsley, peppers, smoked paprika and stevia until smooth.
While the blender is still running, drizzle in the olive oil until well combined.
Sprinkle a pinch of paprika on top before serving.
Keeps for 2-3 days in the fridge.
One of the greatest joys when creating raw food recipes is experimenting with different ingredients… a practice that I highly encourage. Daily I get questions regarding substitutions. Of course we all might have different dietary needs and tastes which could necessitate altering a recipe. I love to share with you what I create for myself, my husband, friends and family. I spend a lot of time selecting the right ingredients with a particular goal in mind, looking to build a certain flavor and texture.
So as you experiment with substitutions, remember they are what they sound like, they are substitutes for the preferred item. Generally they are not going to behave, taste, or have the same texture as the suggested ingredient. Some may work, and others may not and I can’t promise what the results will be unless I’ve tried them myself. So have fun, don’t be afraid, and remember, substituting is how I discovered many of my unique dishes.