This Chickpea-Free Hummus is made with zucchini and tahini and is the perfect dip to pair with fresh vegetables. Ready in 10 minutes!
So why chickpea-free hummus you ask? There’s nothing wrong with chickpeas. They are a wonderful source of protein and fiber. However, chickpeas can be a little difficult to digest for some people. Listen to your body and notice how you feel the next time you have them. This hummus recipe is a great alternative to store-bought hummus.
Should you eat raw chickpeas?
Whether or not chickpeas are raw is controversial. I have soaked and sprouted them, and I don’t feel that they are safe to eat uncooked. Chickpeas are not meant to be eaten raw.
Beans contain a compound called lectin. Lectins are glycoproteins that are found in a wide variety of commonly-consumed plant foods. Some are not harmful, but the lectins found in undercooked and raw beans are toxic.
While you might assume that consuming raw beans would provide better nutrition, that’s actually not true. Beans have a better nutritional profile after they are cooked. Beans must be boiled to destroy the lectins.
Lectins are thought to exist to discourage animals and other pests from eating the raw beans or seeds of the plant. Animals are apparently able to smell the toxic lectins. and will usually turn away from anything that would be harmful if eaten. Unfortunately, humans do not have this ability.
Zucchini and tahini (sesame seed butter) combine to make a perfect, creamy dip or spread. Because it uses zucchini as the base instead of chickpeas, it is lighter and easier to digest. Un-sprouted chickpeas can make us gassy and bloated since they contain a mix of protein and starch. Eating protein and starch together is not easy on the digestion system…more to come on the topic of proper food combining!
Chickpea-Free Hummus
Ingredients
- 2 medium-sized Zucchini
- ¾ cup Tahini
- 2 Garlic Cloves
- ½ tsp Salt
Instructions
- Add all ingredients to a high-speed blender or food processor and blender until smooth.
- Store in an airtight container in the refrigerator.
These ingredients made a paste and not a creamy mixture. It almost broke my food processor with how thick it was.
Hi Julie! I’m sorry to hear that. This hummus consistency can vary depending on the brand of tahini you use. Some brands are thicker than others. I would suggest adding more water as you blend to help your food processor.
This was delicious and so darn easy!!!! I added juice of one lemon because I am obsessed with lemon. So good. I am one of those people who can’t have chickpeas and I love hummus! I’m a happy camper to have found this. Thank you!!
Yayyy! I’m so happy you loved the recipe Rachel and can enjoy hummus without the chickpeas 🙂 I’m obsessed with lemon too! Thank you for your kind comment 🙂