Spicy Raw Hummus with Easter Egg Radishes
WRITTEN & MADE BY MARINA YANAY-TRINER
PHOTOGRAPHY BY MORGAN STEINMETZ
As you probably know – food is political. Israelis and Palestinians have fought for ages about whether hummus is Israeli, or Palestinian. But the truth is, it originated in Egypt. In any case, hummus is absolutely delicious, and I love to enjoy it with both my Israeli and Palestinian friends.
I am thankful that cooked hummus is no longer available to me, because while it was extremely delicious, it would also give me quite a stomach ache. One of my favorite spots was Hummus Lina, tucked away in the old city, and Ben Sira, on the West side of town. Not to say that if I visit, I won’t eat some of my old favorite dish that reminds me so much of Jerusalem, but this raw vegan hummus has absolutely no beans, and tasted incredibly close to the real thing. When Morgan, the talented photographer whose photos appear here, tried this hummus, she was shocked that no chickpeas were used.
Raw vegan hummus, and frankly any raw food, is all about the spices and flavors. That’s why this hummus turns out so rich and creamy. Replacing beans with zucchini lowers fat content, stretches out the quantity, and also gives it a wonderful color. The added sundried tomatoes and bell peppers take it up a notch as well!
In Jerusalem, hummus is normally served with pita bread, as well as a bowl of onions, tomatoes, olives, and pickles. We would always eat it by using tomatoes and onions as chips.
- 1 tablespoon raw (unroasted) tahini
- 1 tablespoon raw chia seeds
- Juice of 1 lemon
- 1 large bell pepper
- ½ large zucchini
- 2 cloves of garlic
- 1 cup sundried tomatoes, soaking in ½ cup water
- Spices to taste: paprika, cumin, onion powder, and good quality sea salt
- Easter Egg Radishes, onions, tomatoes, bell peppers, olives (raw), pickles, crackers (raw, vegan, flax), and/or pita bread.
- Place the sun-dried tomatoes in a 1/2 cup of warm water. Let soak for 20 minutes.
- Once soaked, place all the hummus ingredients in the blender, including the sun-dried tomato soaking water, and liquify until smooth. (If you are not using a high speed blender, be sure to grind your chia seeds in a coffee grinder beforehand.)
- Serve with your desired dippers and enjoy.
ABOUT THE AUTHOR:
Marina Yanay-Triner is the raw foods chef and owner of Soul in the Raw. She offers raw food classes and healthy living talks where she currently lives in San Diego, California. Check out her website, www.soulintheraw.com, her Facebook page, or her Instagram account for more of incredible raw foods recipes.