Almost Raw, Tahini-free Hummus
From jo_jo_ba 13 years ago
- 6 days to make
- Serves 8
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. See less
Ingredients
- 1/2 cup dry chickpeas shopping list
- 3 cloves minced garlic shopping list
- 1 tbsp toasted sesame oil shopping list
- 1 tbsp full-bodied olive oil shopping list
- 2 tbsp water shopping list
- 1 tbsp lemon juice shopping list
- 1/4 tsp smoked sea salt shopping list
- 1/2 tsp garlic powder shopping list
- 1/2 tsp Spanish paprika shopping list
- 1/2 tsp ground cumin shopping list
- 1 tsp nutritional yeast shopping list
How to make it
- In a wide-mouthed jar, soak chickpeas in cool water overnight.
- Drain and rinse well, place back into the jar.
- Fit jar with a square of cheesecloth and place onto a rack upside down to allow drainage.
- After 12 hours, rinse and drain chickpeas, again following the procedure with the jar and cheesecloth.
- 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
- In a food processor, combine sprouted chickpeas, garlic and sesame oil.
- Process until peas are coarsely ground, then add olive oil, water, lemon juice, smoked salt, garlic powder, paprika, cumin and nutritional yeast. See Photo
- Process until a relatively smooth puree forms, adding water (or oil) if necessary.
- Store, covered, in the refrigerator for up to 1 week.
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