This recipe is great for those who are not big on chic peas or have trouble digesting beans. Bean-less hummus tastes just like traditional hummus, but is raw and bursting with living enzymes to make your tummy happy. Try it as a dip with cut carrots, red bell peppers and celery sticks!

Ingredients

1 Zucchini, peeled & chopped
¼ cup Sesame seeds, soaked
¼ cup Tahini
2 cloves Garlic, crushed
3 tbs Lemon juice
½ tsp Salt
½ tsp Paprika
¼ tsp Cumin seed, ground
1 dash Cayenne pepper

Preparation

1. Combine all ingredients except tahini & sesame seeds in a blender and puree.
2. Add tahini and sesame seeds and puree until smooth.
3. Drizzle with olive oil to serve.

Servings: 2
Yield: 1 1/2 cups

About the Chef

Paul Yeoh is a natural health enthusiast. Since using raw foods to bring himself back to health, he has embarked on a journey of teaching others to make healthy eating absolutely delicious! Paul is a graduate of Living Light Culinary Arts Institute in Fort Bragg, California, where he received certification as a Raw Culinary Arts Associate Chef and Instructor. Paul's next class, Raw Food Fundamentals 1 is on 15th September 2-5 pm in Singapore, and will showcase the following menu: Almond Milk, Spicy Thai Dragon Soup, Homestyle Kai Lan Salad, Pacific Coast Wakame Pâtè, Cucumber Spaghetti with Neapolitan Sauce, Banana Ice Cream with Trio of Sauces (Chocolate, Strawberry & Coconut Cream) Send an email to rawfoodcuisine@gmail.com for more information or to register.