Almost Raw, Tahini-free Hummus |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Sprouted chickpeas form the base of this dippable concoction, rather than cooked or canned ones, for added nutrition. With extra flavour from a variety of spices, nutritional yeast and raw garlic, it's a sure winner! Read more ! Not having tahini around, I used the closest thing I had, and the only non-raw element of the recipe... toasted Asian sesame oil. Ingredients:
1/2 cup dry chickpeas |
3 cloves minced garlic |
1 tbsp toasted sesame oil |
1 tbsp full-bodied olive oil |
2 tbsp water |
1 tbsp lemon juice |
1/4 tsp smoked sea salt |
1/2 tsp garlic powder |
1/2 tsp spanish paprika |
1/2 tsp ground cumin |
1 tsp nutritional yeast |
Directions:
1. In a wide-mouthed jar, soak chickpeas in cool water overnight.
2. Drain and rinse well, place back into the jar.
3. Fit jar with a square of cheesecloth and place onto a rack upside down to allow drainage.
4. After 12 hours, rinse and drain chickpeas, again following the procedure with the jar and cheesecloth.
5. Repeat the rise-drain operation for 5 days, ensuring each time that you drain as much water as possible before placing back into the upside-down jar See Photo. Seeds will start to sprout and split. See Photo
6. In a food processor, combine sprouted chickpeas, garlic and sesame oil.
7. Process until peas are coarsely ground, then add olive oil, water, lemon juice, smoked salt, garlic powder, paprika, cumin and nutritional yeast. See Photo
8. Process until a relatively smooth puree forms, adding water (or oil) if necessary.
9. Store, covered, in the refrigerator for up to 1 week.
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