Time for a snack? Whip up some Fresh Tomato Salsa along with a batch of No Bean Hummus, grab some cut veggies, and chow down!
Over the weekend I participated in a Celebrate Vegan Day at my local Williams Sonoma. I knew I was going to be attending later in the event, so I premade a batchs of fresh tomato salsa and no-bean hummus and served them with raw breads that I made in the dehydrator the day before. These are recipe that I usually show people how to make when I’m teaching raw cooking classes, as they’re super easy to make, are packed with nutrients and make great snacks.
I like to use cherry or grape tomatoes in this fresh tomato salsa, as find them more flavorful than the large varieties. If you can get your hands on some good-qaulity beefsteak or ugly ripe (yes, that’s their name) tomatoes, you can use them instead.
Fresh Tomato Salsa
Time for a snack? Whip up some Fresh Tomato Salsa along with a batch of No Bean Hummus, grab some cut veggies, and chow down!
Ingredients
- 1 pint grape tomatoes, chopped
- 2 scallions, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- ¼ teaspoon sea salt
- ¼ teaspoon red pepper flakes
- ¼ teaspoon cumin
Instructions
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Combine all of the ingredients in a medium bowl. Mix well and chill before serving.
Hummus is usually made with chickpeas, but this no bean hummus is made with zucchini. Snacking on it is a great way to add extra veggies to your diet! It’s great on sandwich and in wraps, too.
No Bean Hummus
Time for a snack? Whip up some Fresh Tomato Salsa along with a batch of No Bean Hummus, grab some cut veggies, and chow down!
Ingredients
- 2 zucchini, chopped
- 3/4 cup tahini
- 1/2 cup lemon juice
- 1/4 cup olive oil
- 2 cloves garlic, peeled
- 1/2 teaspoons sea salt
- 1 teaspoon cumin
Instructions
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In a high speed blender (or food processor), combine all of the ingredients and blend until thick and smooth. Chill before serving.
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