What is Yumus?

Hummus, with a veggie-shot!


Why? All-in-one solution for low GI, protein and the right fats


When? Need to disguise the veggies? Look no further with this tasty version of the family-favourite


Ingredients – serves 6


1 large zucchini, chopped (to ‘disguise’ – peel first!)

 ¼ cup unhulled sesame seeds – pre-soaked overnight in filtered water, rinsed and drained just before use

¼ cup unhulled tahini

1 heaped tsp brown miso paste, or 1 tbsp nutritional yeast flakes

3 tbsp freshly squeezed lemon juice

½ tsp freshly ground salt

½ tsp smoked paprika

¼ tsp ground cumin

Pinch cayenne pepper

3-4 tbsp cold pressed olive oil

Black olives to garnish


What to do

Process all the ingredients in your food processor (except the olive oil, tahini, sesame seeds and olives). A slightly chunky consistency is great, although keep blending if you prefer a smoother consistency.

Add the olive oil, tahini, sesame seeds and blend well. Add more olive oil or water if needed.

Perfect as a stuffing or served in a small bowl as a dip, with raw veggie sticks or crackers. Garnish with a couple of olives and another pinch of smoked paprika.

Heaped on a salad works great too!

cayenne digest-ease








Top tips for your perfect Yumus

  • Adjust the paprika, cumin, lemon juice, miso/yeast and cayenne for your ideal flavor.
  • Include organic and go with the raw options where you can – they often have more active ingredients.


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As seen in Sweet Living 5.14






Fi Jamieson-Folland D.O, is an Executive Lifestyle Consultant, with over 20 years experience in Europe, Asia and New Zealand as a qualified osteopath, certified raw, vegan, gluten-free chef, educator, writer and health mentor. She lives in Auckland with her husband Chris, relishing an outdoor lifestyle and time with family and friends.