Raw Sun Dried Tomato & Red Pepper Hummus

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

This raw no-bean paleo-friendly hummus is full of flavor, loaded with nutrients, is better for digestion, and is alkaline. You will need a high-speed blender in order to get a really smooth creamy consistency. However, if you don't have one, throw this in a food processor and process until as smooth as possible. You'll get a more rustic consistency, but the flavor will be fabulous.

I love sun-dried tomatoes and red bell peppers, and they add a slight sweetness and tanginess that tastes amazing with the zucchini and spices.

This hummus is fantastic served with veggie sticks or crackers, and is awesome slathered on sandwiches and wraps. This dip is quite thin when you first blend it. Chill it in the fridge for a few hours to thicken, and you're golden.

Raw Sun Dried Tomato & Red Pepper Hummus

Raw Sun Dried Tomato & Red Pepper Hummus

Makes 2 cups15 MINS
  • 2 tablespoons fresh lemon juice, plus more to taste
  • 1 tablespoon extra-virgin olive oil
  • 1/3 cup (60g) hulled tahini, plus more to taste
  • 1 cup (150g) peeled and roughly chopped zucchini (about 1 medium)
  • 1 cup (140g) ribbed, seeded, and roughly chopped red bell pepper (about 1 medium) 
  • 1/4 cup (22g) drained, dried, and roughly chopped sun-dried tomatoes packed in oil
  • 1 teaspoon minced garlic (about 1 clove), plus more to taste
  • 3/4 teaspoon Celtic sea salt, plus more to taste 

  • 1/8 teaspoon Bragg liquid aminos, plus more to taste
  • 1/8 teaspoon red pepper flakes, plus more to taste

Throw all of the ingredients into your blender, and blast on high for about 1 minute, until smooth and creamy. Tweak the tahini, garlic, liquid aminos, salt, and red pepper flakes to taste. Chill in the fridge for a few hours to thicken.

Photo by Trent Lanz; styling by Alicia Buszczak


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