Another exciting raw food recipe from acclaimed raw food expert and author of over 500 published recipes, Kate Magic.
From Eat Smart, Eat Raw, published by Grub St 2013.
Takes 15 mins, don't forget to sprout your chick peas in advance
You need a blender
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.
Raw hummus is essentially the same as traditional hummus, 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 (8 oz) sprouted chick peas
- 2 tbsp tahini
- 2 tbsp extra virgin olive oil
- juice 1 lemon
- 1 tsp tamari
- 1 clove garlic
- 2 tbsp water
Make sure you've already sprouted your chickpeas. Put everything in the blender, and puree for couple of minutes until you have a thick puree.