Guest guest Posted June 18, 2009 Report Share Posted June 18, 2009 I adapted this from a recipe in a blog (sorry, lost the link). I do not care much for the traditional hummus, maybe because I never learned to like tahini. I just made this yesterday, I had a few baby yellow squash. Better to use them young before they become baseball bats! Not sure if toasted almonds and smoked pepper is strictly 'raw' but these could be substituted by raw almonds and desiccated/dried peppers. 3 medium yellow squash, raw - straight neck, cut into coarse pieces 1 garlic clove, chopped 1/2 cup pulverized toasted almonds (toast in 275F oven until light brown) 1/ 2 cup mixed seeding cilantro and fresh parsley 1/2 cup myers lemon juice 2 tbsp olive oil, and as needed for frying cumin salt to taste 1 tsp cumin seed, fried in olive oil 1 tsp pulverized chile chipotle or chile morita (or use smoked paprika) Pulverize almonds in food processor or coffee/spice grinder first. Add remaining ingredients and process until smooth and creamy. Quote Link to comment Share on other sites More sharing options...
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