Hummus is an Arabic word (حمّص ḥummuṣ) meaning “chickpeas,” and the complete name of the prepared spread in Arabic is حمّص بطحينة ḥummuṣ bi ṭaḥīna, which means “chickpeas with tahini”.
This recipe uses zucchini instead of chickpeas. so in theory it can’t be called hummus. However, the flavor and texture is very close to the original dish.
This recipe was slightly adapted from the book “RAWvolution” by Matt Amsden, chef and owner of the restaurant with the same name. One of my favorite places to eat while in Santa Monica.
- 3 zucchinis, peeled and chopped
- 3/4 cup of tahini
- 1/2 cup of fresh lemon juice
- 1/8 cup of extra virgin olive oil
- 4 garlic cloves, crushed
- 2 teaspoons sea salt
- 1/2 tablespoon of ground cumin
- In a high speed processor, combine all the ingredients until thick and smooth. Garnish with a pinch of paprika and parsley
- Enjoy it with homemade pita chips or fresh vegetable crudités. It can be used as a spread on sandwiches, as a salad dressing ( blending it with a little bit of apple cider) or as a condiment. It tastes delicious with falafel and veggie burgers.