Sunday, January 20, 2008

Recipe: Raw Hummus

If you're new to raw foods, all of the sprouting and dehydrating can be a little overwhelming. Here's a good recipe that will help you get into the swing of creating raw foods without running out and buying a $200 dehydrator. It'll also help you develop a little patience, because this recipe takes about 3 days from start to finish (although you'll only put in about 15 minutes of actual work).

Sprouted chickpeas (garbanzo beans) are packed with protein and vitamins to support a healthy immune system - very important during these icky winter months.

1 cup dried chickpeas
1 1/2 cup water
4 tbsp tahini
1 tsp cumin
Juice from 1/2 lemon
2 cloves garlic, whole

Soak dried chickpeas in water for 1 day. Drain. Let sit for 2 days, rinsing and draining once or twice per day. Chickpeas are ready when the sprouts are about 1/2 inch long.

Bring 4 cups of water to a boil. Remove water from heat and let sit for 1 minute. Place sprouted chickpeas in the hot water for one minute; drain. (This step is very important. If you skip this, the hummus will be completely awful. Believe me - I've tried it.)

Place chickpeas, garlic, cumin, 1 1/2 cups water, tahini, lemon juice in a blender. Blend on high for at least one minute. If hummus is still not smooth, add a bit more water and blend again until smooth.

Serve with cut fresh vegetables like carrot sticks, celery stalks and sliced cucumbers.


Shooky said...

Nice version. I'd try to use more tahini though. Most good hummus recipes use about 1/3 to 1/2 a cup tahini for every cup of chickpeas.
Fell free to try my recipe

Erica said...

Thanks for posting this I have never tried sprouted hummus before but I am going to give it a go. :)

Hey if your interested I am hosting a giveaway on my blog for Kopali Organics snack. their snack are 100% organic and 100% vegan

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