Taken from /perfect-raw-hummus-for-raw-wednesday/ I’ve been on a quest for the perfect raw hummus for a while. Most recipes call for sprouted chickpeas, which are time consuming and don’t solve the gas issue. Read more . Others call for nuts, and while I love making nut pates, some of these recipes end up feeling a bit heavier and more dense than I like my hummus to be. Which is why it’s ingenious that someone decided to use zucchini as the hummus base. This yields a slightly thinner and greener hummus than the norm, but it’s easy to thicken with tahini and sesame seeds. There are many versions of zucchini hummus floating around: Ani Phyo includes one in her book, and there are several online. The following is my favorite. It is, in my mind, the perfect raw hummus: all of the flavors of regular hummus, with none of the bloating. Best of all, it’s 100% raw. I could honestly have eaten a bowl of this stuff last night along with some crudités, but since I insist on making greens the centerpiece of as many meals as I can, I enjoyed the hummus scooped into endive leaves and served alongside a big salad of dark greens, tomatos, endive, and fresh asparagus. It was delicious.