Raw Sun Dried Tomato & Red Pepper No Bean Hummus

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  • Vegetarian
    Vegetarian
  • Vegan
    Vegan
  • Raw
    Raw
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Nut Free
    Nut Free
  • Soy Free
    Soy Free
  • Blender
    Blender
  • Processor
    Processor

I love this Raw Vegan Sundried Tomato & Red Pepper No Bean Hummus because it is ridiculously quick and easy, and is loaded with flavor. You will need a high speed blender in order to get a really smooth creamy consistency. However, if you don't have one you can make this dip in a food processor. You will have a more rustic consistency but the flavor is excellent.

I love "no bean" hummus recipes because I am a blood type A and have difficulty digesting chickpeas. Did anyone say "excessive flatulence?" So this no bean hummus dip is a fantastic socially acceptable option for me! If you want a quick easy conventional hummus recipe check out my 5 minute rescue hummus which is delicious! If you want some other amazing dip recipes check out the cashew dip, green pea chutney, and the sun dried tomato and macadamia pesto.

I really love the combination of sun dried tomatoes and red bell peppers. There is a sweetness and tanginess that lends itself really well to this raw vegan dip. This dip tastes amazing without the spices. If you are feeding this to children you will want to leave them out.

This hummus is fantastic spread on crackers or sandwiches or as a dip for raw vegetables. If you want a bit of a kick feel free to add in the cayenne and paprika or a pinch of red chilli pepper flakes. Taste the dip before you add the spices. You might like it as it is with a pinch more sea salt.

Either way, this dip is a winner.

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Raw Sun Dried Tomato & Red Pepper No Bean Hummus

Raw Sun Dried Tomato & Red Pepper No Bean Hummus

Makes 1 1/2 cups5 MINS
  • 1 cup chopped peeled zucchini (about 1 medium zucchini)

  • 1 cup chopped seeded and chopped red bell pepper (about 1 medium)

  • 1/4 cup sun dried tomato

  • 1  - 1 1/2 tablespoon finely chopped garlic depending on taste preference

  • 1/2 cup raw tahini

  • 1/4 cup fresh lemon juice

  • 1 tablespoon cold pressed extra virgin olive oil

  • 1/2 teaspoon Celtic sea salt, plus more to taste

  • 1/4 teaspoon paprika (optional)

  • 1/8 teaspoon cayenne pepper (optional)

  • OR instead of paprika and cayenne, a pinch of dried red pepper flakes

Place all the ingredients in your high speed blender and blast on high until smooth and creamy.

Note: If you don’t have a high speed blender you can make this in a food processor.

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