Recipe by Kate Magic
From Eat Smart, Eat Raw, published by Grub St 2013
Equipment needed: 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 a very strong 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
- 125 ml (4 fl oz) water to blend
Make sure you've already sprouted your chickpeas; 2-3 days is usually enough for chickpeas, depending on the humidity. Put everything in the blender, and add just enough water for your blender to handle it getting to a beautiful smooth texture – at least ¼ cup (60 ml). Puree for a minute, then it’s ready. Store in the fridge in an airtight container; keeps for up to a week.
Total time: takes 15 minutes, and don’t forget to sprout your chick peas in advance. 1/2 cup (125g) dry chick peas makes about 250g sprouts.
Serves 4
