Looking for an alternative, healthy dip? This raw spin on the bean version of hummus is eye-catching and nutritious. Tahini is the ground paste of sesame seeds. It looks like a smooth peanut butter and has a nutty flavor with slight bitter notes. It is very easy to digest and many of its nutrients find their way in to the blood stream within about half an hour of consumption. Raw foods can be easily digested thus allowing the body to absorb nutrients. However, there are some foods that become more healthy after cooking as the fibrous portion is broken down. As an example, cooked tomatoes contain three to four times more lycopene than raw tomatoes. Before going on any diet, do your research. For more information about a raw food diet, click here.
Makes about 2 cups
adapted from Choosing Raw
1-1/2 cups (360 ml) raw broccoli, chopped
1-1/2 cups (360 ml) raw zucchini with skin, chopped
1 medium clove garlic, minced
1/3 cup tahini
1/2 teaspoon cumin
2 to 3 tablespoons freshly squeezed lemon juice
fresh ground pepper, to taste
1/2 teaspoon sea salt
olive oil, for drizzling
Place the broccoli and zucchini in a food processor and process until almost smooth. Add the remaining ingredients and continue to process until smooth and creamy, scraping down sides of processor bowl as necessary. Taste and adjust seasonings. Serve immediately or refrigerate. Will keep, covered, in refrigerator up to 3 days.
The Culinary Chase’s Note: After tinkering with the ingredients (I like a bit more cumin, tahini, and added olive oil to the dip), I was happy with the results and would definitely make this again. Use this as a spread on wraps rolled up with veggies or on endive spears. Enjoy!