For those on the raw food diet - this raw organic hummus causes very little gas because all the enzymes are still there. When I serve this, I make a depression in the middle and fill it with olive oil. Serve with Lebanese or Turkish bread, or carrot or celery sticks.
345g uncooked chick peas
2 tablespoons tahini
1 teaspoon sea salt
2 lemons, juiced
4 cloves garlic, crushed
1 cup filtered or spring water
1 pinch paprika
Add to shopping list
Turn this recipe into a shopping list you can print, email or view on your mobile. It's free! Powered by Whisk.com
Soak the chick peas for 24 hours. Drain, and let sit for 2 to 3 days or until the bean sprouts are about 3cm long. Rinse the beans once or twice a day.
Bring a large pot of water to a boil. Remove from heat and let stand for 1 minute. Place the sprouted beans in the hot water and let sit for 1 minute. Drain. If you do not do this step, the hummus will be awful.
Place the sprouted beans into the container of a large food processor. Add the tahini, salt, lemon juice and garlic. Process until smooth, adding water if necessary. It will take 3 to 5 minutes to blend. Let sit in the food processor for 5 minutes to allow the beans to absorb as much of the water as possible. If too thick, add more water, and blend again. Taste and adjust seasonings if needed. Spoon into a serving dish and garnish with paprika.
I'd like to add to my previous review that after some time the flavours have combined better and it is pleasant. Still only 3 stars for the ridiculous amount of chickpeas and the huge amount of work I've had to do to blend it all. 5 mins? I think not. Anyway I'm sure the enzymes will be a bonus and I'm gonna try the hummus with some dukka I have in my pantry and add some olive oil and black pepper. Oh and as a note I doubled the water and salt - 10 Oct 2015