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SPROUTED HUMMUS
VN, RF
Yield: 2 1/2 - 3 cups
The difference between a raw hummus and a cooked hummus is dramatic but delicious. When you try this recipe you will understand why a raw foodist calls their diets living foods.
Ingredients
| 2 cups chickpeas, soaked 12 hours, sprouted -- 48 hours, drained 2 - 4 cloves garlic, chopped 1/2 cup water |
1/4 - 1/2 cup raw tahini 2 tbs Bragg’s liquid seasoning 4 tbs parsley chopped 2 - 4 tbs extra virgin olive oil |
Directions
Combine chickpeas, water and garlic in a food processor and pulse until chickpeas are broken down and garlic is mixed in.
Add tahini, Bragg’s, lemon juice and parsley.
Process until smooth. Add more liquid if necessary to achieve desired consistency.
Taste and adjust, garlic, lemon, or Bragg’s as needed.
Serve drizzled with olive oil
Makes 2 1/2 - 3 cups hummus that is absolutely delicious. Stores in a sealed container for three days.
From the kitchen of: Dorothy Wilson
Source: The Raw Gourmet
Recipe published: Spring, 2008
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Copyright © 1999-2007 Robin L. Russell
