Eating raw does funny things to my appetite. One day I'll eat a field's worth of greens. The next I'll pick at stuff. This evening, the only thing I was craving was some raw hummus and flax crackers. The crackers I made last night by mixing gold and brown flax seeds, sea salt, and a pureed mix of orange pepper, scallions and some Nama Shoyu. The no bean/no nut hummus is props to Matt Amsden and his fantastic recipe book "RAWvolution."
Matt Amsden's No-Bean Hummus
- 2 zucchini, peeled
- 3/4 cup raw tahini
- 1/2 cup fresh lemon juice
- 1/4 cup olive oil
- 4 cloves garlic, peeled (I added more, but I'm of the mind that there's no such thing as too much garlic)
- 2.5 tsp sea salt
- 1/2 Tbsp ground cumin
Throw all the ingredients into a food processor or blender, blend at high speed until creamy and smooth. Serve with flax crackers, veggies, as a sandwich spread, salad dressing...the possibilities are endless. I crowned mine with some fresh watercress, a radish and some paprika.
This was a great treat, because sometimes I just need to get away from the heaviness of beans and nuts.