Hummus is by far one of the most popular Middle Eastern dips. It is traditionally made out of cooked chickpeas, tahini, olive oil, lemon juice, salt and garlic. From Algeria to Turkey people enjoy this healthy vegan dish that gained its popularity with vegans all over the world.
People on raw food can enjoy a sprouted version which is just as tasty. Sprouting breaks down the anti-nutrients and enzyme inhibitors.
Chickpeas are very easy to sprout. You do not even need a sprouting jar!
To sprout follow these simple instructions:
- Rinse the dried chickpeas with clean water.
- Put them into a bowl and pour enough purified water to cover the chickpeas. Allow to soak overnight.
- Next morning rinse and drain the chickpeas. Use a sieve. Return them into a bowl. Cover the bowl with cheesecloth or a tea towel. Place the bowl in a moderately warm place away from direct sun.
- In the evening rinse the chickpeas and return them into a bowl. Cover the bowl again and let it sit overnight.
- Repeat this action for two days, in the morning and in the evening. By the third day you should have lovely sprouted chickpeas.
To store them you must completely drain them and place them in an airtight container. Refrigerate and eat within three days.
- 2 cups sprouted chickpeas
- 1/2 cup raw tahini
- 1/3 cup virgin olive oil (add more if necessary)
- juice of 1 lemon
- 2-3 garlic cloves, minced
- 1 tsp Celtic salt
- 1 tsp ground cumin
- 3-4 Tbsp water
- Place chickpeas in the food processor. Add 2 Tbsp water and process until chickpeas begin to turn into homogenous mass.
- Add tahini, garlic, lemon juice, and olive oil and process until all ingredients are well mixed together. Add salt and cumin and whiz for another 20-30 second. You should obtain a very nice and creamy consistency. Add a more water if necessary and blend again.
- Serve with sprouted raw crackers and enjoy in good company!
This is a basic hummus recipe. You may add hot chili powder or chopped cilantro if you wish.
In radiant health - passionately raw - Dominique