Gluten Free, Raw, Easy & Chickpea Free
This hummus is just the ticket for a quick dip if you have guests. It’s speedy and effortless to prepare, especially if you use pre-bought tahini, and will keep in the fridge for about 3 days.
It’s also lovely on flax seed crackers or as a spread on toasted sourdough topped with salad if you want to mix things up a bit.
Whether they are cooked or raw and sprouted, I find chickpeas really hard to digest so I’m very happy to have this chickpea free version of hummus in my culinary canon and I hope you will add it to yours. I find grapeseed oil to be more neutral in flavour but if you want to pack a flavoursome punch into your hummus, you could use olive oil or a herb or chilli infused olive oil instead of grapeseed oil.
The joy of this is that it can be used as a base for any type of hummus that takes your fancy. Here are some additional favourite flavourings that I love to add to make it less beige:
• ½ cup soaked and drained sun dried tomatoes, a pinch of ground cumin and extra smoked paprika
• Extra crushed garlic and a handful of finely chopped parsley
• 1 ½ teaspoons lemon zest and a handful of chopped fresh coriander (cilantro) stirred in
• 1 teaspoons harissa paste and a scattering of finely chopped mint leaves
Making different types of hummus is just one of the many elements of a raw mezze that we make on my Nourish weekend intensive…including raw falafels, mushroom koftkas, flatbreads and fajitas and even ‘roasted peppers’ stuffed with a tree nut goats cheese. If you’d like a weekend learning how to make delicious raw plant based foods perfect for lunches and lunchboxes or even a raw chocolate ganache tart, key lime pie and ice cream, why not check out Nourish to give you a healthy kick start to eating more plant based and vibrantly?
- 1 cup sesame seeds and 2 tbsp grapeseed oil OR ¾ cup pre-made tahini
- 1 courgette, peeled
- 7 tbsp lemon juice
- 1 small clove garlic
- ½ tsp salt
- 2 tsp agave
- ½ tsp paprika
- Smoked paprika to serve
- In a high speed blender or food processor, blend the sesame seeds with the grape seed oil until it forms a paste or just pop the ready-made tahini in the blender.
- Add the remaining ingredients and blend until smooth.
- Adjust the salt and other seasonings to taste.
- If you are making the basic hummus recipe, sprinkle with smoked paprika and a little olive oil to serve.