Thursday, April 19, 2012

Tuscan No Bean Hummus With Checca

No Bean Hummus with Checca, Baby Carrots and Pita Bread Triangles

Hummus is a staple in the raw food world, because it's just a great way to get your raw veggies in as a snack, lunch or use in wraps etc.  but I have a confession....

I have never liked hummus. Yea, I know-Crazy right?

Don't know why either but for years now I haven't even bothered to try making raw hummus, even though it rarely involves the main ingredient of regular hummus-cooked chickpeas. I've been looking for a nice snack idea or light lunch that doesn't require a big salad, and it lead me back to hummus again.

I remembered that there have been many things that I did not like cooked that now I really enjoy raw. With raw food, all previous food bets and tastes are off. It's a whole new ball game with mostly good results.

In researching raw hummus recipes there are many ideas of how to make it raw. Some use sprouted raw chickpeas, while others say they don't like that taste. Some use nuts but then again many have nut allergies, plus that can use a lot of nuts and add a lot of fat. Then there is another school of thought using zucchini and tahini that seems to be a winner.

Since nothing is more upsetting than trying a new raw recipe and having it fall flat, I decided to go for a combo that is a tried and true favorite for many...

The Tuscan Hummus and Checca from California Pizza Kitchen. Now here is the silly part, I have never tried it but I hear people rave about it and CPK is one of my favorite places for fresh veggie combo ideas.

So I decided to base my recipe on theirs, minus the beans. Beans are the heavy part that can leave you feeling bloated afterward. They can be hard to digest for many people even sprouted so the seeds and zucchini base is much more agreeable.

The result? I can honestly say I really like this!  I'm surprised!

Even Rich who is not a hummus fan, really likes this. He's also not a fan of carrots, so I warmed up some pita bread for him. But in the scheme of things, there is a lot of fresh veggies in this dish even with the pita bread so it's all good!

Another winner! What a relief!

No Bean Hummus with Paprika and Chopped Parsley & Baby Carrots

Tuscan No Bean Hummus Recipe

Yes that's 10 cloves of garlic! But I did not use them all.

Hummus Ingredients:

  • 3 zucchini, peeled and chopped 
  • 1/2 cup raw Tahini (sesame paste)
  • 1/2 cup sesame seeds (soaked in water about 2 hrs and then drain) or use 1 cup Tahini instead
  • 1/4 cup fresh lemon juice
  • 1/4 cup extra virgin olive oil, cold pressed if possible
  • 1Tbsp + 1tsp Nama Shoyu  (or tamari or even Braggs Aminos)
  • 1 1/2 Tsp sea salt
  • 1 1/2 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • 1/8 tsp coriander
  • 2 Tbsp minced fresh parsley
  • 5-10 cloves of garlic, minced (I used 6 large cloves to start and it was very garlicky so add them in last and taste as you go.)
Zucchini lightly peeled

You can choose to leave the peel on your zucchini if you like because there are more nutrients in the skin but know the hummus will be more green. Chop the zucchini and place into food processor. Pulse until finely ground. Add the lemon juice, seasonings, Nama Shoyu, Olive oil. Then when well combined add in the seeds and/or tahini.  Then add in the garlic. CPK's recipe calls for 10 cloves of garlic and while we really do love garlic, 6 was our limit.  If it's too watery add in more tahini to desired consistency. Chill and let sit a bit before serving ( if you can wait.) Sprinkle with paprika and top with chopped parsley. Drizzle with olive oil if desired.

Will keep refrigerated 5 days.
No Bean Hummus Plain

This is really tasty as is- plain. I could have eaten the whole bag of carrots just like this. But for added taste and color and because I had some lovely ripe tomatoes, I made the...


Fresh Checca

Checca is an Italian salad/garnish made with ripe tomatoes, basil, garlic and olive oil- delicious!

Checca Ingredients:
  • 3-4 medium tomatoes, diced
  • 1 Tbsp minced fresh basil
  • 1 Tbsp minced fresh garlic (about 3 cloves)
  • 1/4 cup Extra Virgin olive Oil- cold pressed if possible
  • Sea Salt to taste
Chop the tomato and set aside in a bowl. Add in the rest of the ingredients and lightly toss to coat the tomatoes. Chill or serve right away.

Top off the hummus to serve or eat with anything you desire- including a fork. So good!

No Bean Hummus with Checca

Ready for a Bite?


Nikki said...

Yum! This looks delicious. And I've never heard of checca, but it looks great too. The colors are so vibrant and pretty.

Jodi~GettingRaw said...

Thanks Nikki! I hope you give it a try. The checca is really a tasty combo with the hummus and so easy to whip up. Thanks for commenting!


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