Raw Hummus


Raw Hummus

Eat Smart, Eat Raw
, by Kate Wood, published by Grub St 2002

The trick with raw hummus is not to sprout the chickpeas for too long. You need to make sure the tail is no longer than the bean, then your hummus will taste of chickpeas. If your tail gets as long as the bean, or longer, then your hummus will taste woody and sprouty, a bit too wholesome and worthy, and not quite delicious enough.

If you love hummus, try this raw version, which uses the same ingredients, but made from sprouted chick peas rather than cooked ones. Raw chickpeas are quite difficult to digest so eat this with a simple salad or vegetable dips - avoid mixing with crackers or crisps unless you have very efficient digestion.

  • 250 g sprouted chick peas 8 oz
  • 2 tbsp tahini 2 tbsp
  • 2 tbsp extra virgin olive oil 2 tbsp
  • 1 tbsp lemon juice 1 tbsp
  • 1 tbsp tamari 1 tbsp
  • 2 cloves garlic 2
  • 2 tbsp water 2 tbsp

Put everything in the blender, and puree for couple of minutes until you have a thick puree.

If you fancy a snack lunch, any of the dips in this section make a delicious light meal served with an array of crudites such as mushroom, broccoli, cucumber, carrot, or pepper. Good for packed lunches.

Makes one large jar

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