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Zucchini and Red Pepper Hummus
Zucchini and Red Pepper Hummus
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Zucchini Red Pepper Hummus

By Michele K La Chante


This deliciously light hummus is an excellent replacement for the Chickpea Hummus that can be  difficult  for some to digest.  It is irresistible with carrot and celery sticks, on crunchy raw dehydrator crackers or as a filling for tomato halves.


The secret to making a great Zucchini/Courgette Hummus is to squeeze the freshly grated zucchini firmly to get as much of the liquid out as possible.




2 cups (4 – 5 medium) of grated zucchinis/courgettes

Small 1/3 cup of lemon juice

1/3 cup of tahini

½ cup of raw cashews

½ red pepper, chopped into small pieces

2 cloves of garlic (peeled and chopped)

1 tablespoon of chopped red onion

1 rounded teaspoon of fine Celtic Salt

1 rounded teaspoon of Cumin Powder




Squeeze handfuls of  freshly grated Zucchini to get as much liquid out as possible and drop each squeezed handful into the blender.  Add the rest of the ingredients and blend thoroughly. 


If the mix is still too runny you would then take 1 Tablespoon of chia seeds and powder them in something like a coffee grinder or herb grinder.  Add this powder to the hummus mix and it will gradually thicken as you keep stirring.  Just keep adding  small amounts of freshly powdered organic Chia seeds to achieve the desired consistency. 


Please Note: The sprouted, powdered Chia that can be bought as a separate product does not thicken as much as the freshly powdered, whole chia seeds.


TO FINISH          


Garnishes can include but are not limited to the following:


Minced Chives

Finely chopped red pepper

Very finely grated carrot

Gomasio Sesame Salt ground across the top




Celery/ Celery boats

Tomato halves

Cucumber slices

Cauliflower pieces

Broccoli pieces

Dehydrator crackers




We make and taste test all of our own recipes here at Living Foods Lifestyle New Zealand.  Below are the before and after photos at the office on the day of making and photographing for this recipe!


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