Vegan Fresh: Raw Chickpea-Free Hummus

Purple cabbage, zucchini, tomatoes, and lemon (photos by Michelle Saunders)

D Magazine intern Michelle Saunders is a healthy eater who makes vegan/vegetarian-friendly concoctions.

Since we tackled breakfast here last week, I figured I’d provide a lunch option this week. Hummus is often considered to be a vegetarian’s bread and butter, with good reason. Although I enjoy traditional hummus on occasion, I prefer this lighter, raw, and chickpea-free version. Made without the cooked and processed starch/protein legume combo, I find this version to be easier on my digestive system, but just as satisfying. Most commercial hummus is made with canned chickpeas which have been cooked and even salted, and are consequently devoid of their natural enzymes. This, I assure you, is a better option. Plus, it only takes about five minutes to throw together in the blender and can be served on wraps, salads, and with veggie sticks and whole grain crackers for a quick and easy meal on-the go.

You will need:

A blender

2 medium zucchinis

¼ c. olive oil

¼ c. raw tahini (can substitute almond butter if you prefer)

½ a lemon, juiced

3 cloves garlic, minced

¼ tsp. sea salt

a dash of black or cayenne pepper (optional)

½ tsp. cumin (optional)

Wrap Ingredients:

1 zucchini or sprouted grain or gluten free tortilla*

your favorite veggies

Hummus Directions:

1. Chop 1 of the zucchinis into cubes (remove skin first if it’s not organic).
2. Blend cubed zucchini and remaining ingredients until smooth and creamy, adjusting spices to your preferred flavor and intensity.

Wrap Directions:

1. If using zucchini for wrap, cut into thin slices using a sharp knife or mandoline.
2. Lay 3-4 zucchini slices together, slightly overlapping strips.
3. Place about 2 Tbs. of hummus in center of strips.
4. Add your favorite veggies (I added tomatoes and purple cabbage).
5. Roll up wraps and serve alongside a salad for a light yet satisfying lunch.

* I like to make my wraps out of zucchini, but you can use a pre-made wrap to add in some whole grains.

Note: This spread also makes a great salad dressing! I like to add 1 Tbs. of Nutritional Yeast for a bit of protein and a “cheesy” flavor.

Step 2: wrap slices
Step 3-4: wrap slices with hummus & veggies
Finished product: wraps rolled and served on a bed of lettuce.

10 comments on “Vegan Fresh: Raw Chickpea-Free Hummus

  1. very nice recipe for zucchini spread but I object to people who call dishes “hummus” when they aren’t.

  2. Hummus is the Arabic word for chickpea. There is no such thing as chickpea free hummus. Pick a new name please.

  3. Vegans often appropriate words when we attempt to take a non-vegan food and make it something we can eat and something that will be easily recognizable for vegans and non-vegans alike. For example, the Oxford dictionary’s definition of a burger is “a flat round cake of minced beef…” yet vegans have many versions of meat-free burgers. True, it could be argued that a black-bean burger is technically not a burger but… is it really that serious? Should we call it a “bean patty” or something similar just so that omnivores understand that we are not trying to call our food something it’s really not? If anyone takes offense to the name due to cultural reasons, I apologize – I am not trying to disrespect anyone’s culture or language, however…I stand by my name and if you search vegetarian/vegan blogs you will find that many variations on “chickpea-free hummus” exist.
    I appreciate the feedback though! Perhaps it should say “hummus” so people are more clear that it is not the actual traditional dish. Thanks guys!

  4. That might be a valid argument if hummus was not a vegan dish to begin with. It is just as easy to make actual hummus from scratch with an equivalent nutritional profile, in fact it is traditionally made from soaked not cooked chickpeas which nullifys your nutritional argument.

  5. I really don’t care what you call it; it’s easy to prepare, visually appealing, nutritious, & very tasty.
    And your photos are gorgeous!

  6. This recipe sounds like a terrible vegetable paste of some kind.

    –and there are no such things as chicken or shrimp fajitas either, but I gave up that battle long ago.

  7. This recipe turned out great!. I had it for lunch today with soup & carrot juice. Love the almond butter idea because tahini is not one of my favorite things.

  8. Thanks for the feedback everyone! And Lorraine I am so glad you tried it and liked it! I too often substitute the tahini for almond butter b/c tahini is a bit on the bitter side for me as well. Love how you paired it with carrot juice and soup…sounds delish!

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