Whether you’re working on going all RAW or simply trying to incorporate more raw foods into your diet, one thing is certain: you are going to be plowing through a massive quantity of fresh cut vegetables.  Therefore, in order to do RAW right, you’ll need to get a good raw veggie dip recipe under your belt, pronto.  There are infinite ways to make a no-bean hummus, so I encourage you to stray as far from my version as you wish.  Just try to stick to the basics (tahini-lemon-garlic) and the general proportions.  Other than that, just whip out that food processor* and start playing!  In my recipe, the zucchinis add bulk with relatively neutral flavor, and the pine nuts add both thickness and creaminess.  Don’t go too heavy on the tahini, or it will get bitter.

*If you do not have a food processor you can use a standard blender or a handheld blender, or even a potato masher if you’re determined 

Ingredients

2 medium zucchinis (about 3 cups chopped)  I leave the skin on for the nutrients and the fun green color, but you can peel them if you prefer.

1/3 cup raw pine nuts

1/4 cup cold pressed extra virgin olive oil

1/2 cup raw tahini

2 cloves garlic

2 tsp fresh lemon juice plus zest

1/2 tsp dill

1/2 tsp paprika

1/4 tsp cumin

Combine all ingredients and mix until creamy.  Adjust seasoning to taste.  Garnish with pine nuts, a drizzle of olive oil, and a sprinkling of paprika or dill. 

Serve chilled with an assortment of your favorite fresh-cut vegetables.

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Tags: gluten-free, RAW

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