Raw Cashew Chickpea Hummus! |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Try it and you will wonder why you ever made hummus out of a can before! Not only is this recipe addicting it is very good for you. Enjoy! Ingredients:
2 1/2 cups chickpeas (sprouted) |
1/2 cup cashews (raw) |
2 garlic cloves |
1/4 cup extra virgin olive oil (cold pressed) |
1 lemons (juiced) or 1 lime (juiced) |
1 inch ginger (grated) |
1 teaspoon sea salt |
1 teaspoon cumin (ground) |
1 teaspoon coriander (ground) |
1/2 teaspoon pepper (ground) |
1/4-1/2 teaspoon cayenne |
1 pinch turmeric |
1 pinch cinnamon |
2 tablespoons cilantro (optional) |
2 tablespoons mint (optional) |
Directions:
1. In food processor or mortar and pestle grind cashews and garlic until small.
2. Add in chickpeas (see note below on how to sprout them), ginger, salt and spices/herbs. Grind until chickpeas are small bits.
3. Add in lemon/lime juice and olive oil and blend until smooth. You may need to add a splash of water to reach desired consistency (smooth but not runny).
4. That's it your ready to eat enjoy!
5. How to sprout chickpeas: Rinse and soak 1 cup of dried chickpeas for 12-24 hours, if soaking for 24 hours rinse and add new water half way through. After they have soaked rinse and place in a large clean glass jar and place cheesecloth over the top with an elastic. Place on its side so the chickpeas get a lot of air circulation in a well lit room. Chickpeas will take 1-4 days to sprout and will need to be rinsed 2-3 times a day. They are ready to eat when the tail is 1/4-1/2 inch long :).
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