Comments on: Perfect Raw Hummus For Raw Wednesday

By: Jen

Jen — Sat, 29 Oct 2011 19:49:31 +0000

Wow, this is so good! Followed the recipe exactly except for adding an extra clove of garlic I try to avoid beans for the most part and so never make hummus, but now that I have this awesome little recipe in my back pocket, hummus is back on the menu! My (omnivorous) fiance just asked me to make him some with carrot sticks to munch on while watching football – proof of a great recipe if you ask me. Next on my list: carrot pulp falafel with tahini dressing. Thanks, Gena, for a great raw hummus option!

By: Adin

Adin — Wed, 28 Sep 2011 06:22:33 +0000

Just made this for the first time *right now* and it’s unbelievable! I did of course embellish a little with the recipe…I added tomato, red bell pepper, and jalepeno. I’m amazed at how much it tastes like the cooked hummus I’ve made in the past! No more garbanzos for me! I spooned heaping spoonfuls onto curry flax crackers and am enjoying it as I type. *BLISS*

Thank you for this recipe!

By: Elissa

Elissa — Mon, 22 Aug 2011 21:44:42 +0000

I’ve been eating raw and juicing for the last week (coming from vegetarian then vegan over the last six months). Your website is an amazing source! Thanks for posting and sharing. I just got a dehydrator yesterday and plan to make my first batch of raw crackers tonight and top them with your zucchini hummus. Yee-haw Raw!

By: Rain

Rain — Sun, 02 Jan 2011 04:16:32 +0000

Surprisingly delicious. I love that’s it’s raw and it’s simple to make. It is also much lighter than hummus made with chick peas and there is no real sacrifice in taste. Thanks!

By: Sarah

Sarah — Fri, 16 Jul 2010 00:31:43 +0000

My boyfriend and I love hummus and this recipe and we are always experimenting with new ways to make this amazing food. However, we have both realized through our experimenting process that neither one of us likes tahini! In fact we both really dislike it! However we made a wonderful and delicious discovery tonight – you can substitute almond butter for tahini… and make AMAZING hummus. I’m not sure if almonds and chickpeas are a food combining hazard but neither of us seemed to have any issues with it. This recipe is definitely a keeper and I can foresee us making it many more times in the future. Just thought I would share!

Here is our recipe for a big batch:

2 cans of chickpeas
4 tbps almonds butter
2 cloves garlic
The juice of one large lemon
Water (the more you add the creamier it becomes – we used a very generous amount)

Just thought I would share (:

By: Up Your Veggies with DIY Dressings – Whole Living Daily : Whole Living

Up Your Veggies with DIY Dressings – Whole Living Daily : Whole Living — Tue, 22 Jun 2010 12:02:03 +0000

[...] go ahead and start sneaking veggies into unexpected foods: put pureed carrots in morning oats, make hummus with zucchini as a base, or boost up a soup’s nutritional power by adding a [...]

By: Susan

Susan — Sun, 13 Jun 2010 01:23:40 +0000

I eat hummus with garlic cloves a plenty. I cook the chic peas for 12 minutes with the garlic, cool and mash. I have it with avocado, cucumber, olives, celery, sour cream, tomato,raw onion & nan bread drizzled with sesame oil & heated. Bugger the beano, I have had no help from it, What’s a little ‘wind’ between friends….?

By: Berries, and Cashews, and Nibs, Oh My! « CleanTeenKelsey

Berries, and Cashews, and Nibs, Oh My! « CleanTeenKelsey — Fri, 28 May 2010 20:00:32 +0000

[...] avocado, zucchini, sugar snap peas, tempeh and nutritional yeast, topped with Gena’s Zucchini Hummus. My mom loves hummus but can’t have chickpeas, so this recipe was perfect. Thank you, [...]

By: Dara

Dara — Sun, 18 Apr 2010 00:04:49 +0000

This was just what I was looking for – I used flax seed oil and sunflower seeds and came out delicious – thank you for this recipe !

By: Christy

Christy — Wed, 31 Mar 2010 14:50:15 +0000

Is there any way to make this a bit lighter? Or rather what is an optimum serving size?