2 1/2 - 3 cups
The difference between a raw hummus and a cooked hummus is dramatic but delicious. When you try this recipe you will understand why a raw foodist calls their diets living foods.
2 cups chickpeas, soaked 12 hours, sprouted
48 hours, drained
2 - 4 cloves garlic, chopped
1/2 cup water
1/4 - 1/2 cup raw tahini
2 tbs Bragg’s liquid seasoning
4 tbs parsley chopped
2 - 4 tbs extra virgin olive oil
Combine chickpeas, water and garlic in a food processor and pulse until chickpeas are broken down and garlic is mixed in.
Add tahini, Bragg’s, lemon juice and parsley.
Process until smooth. Add more liquid if necessary to achieve desired consistency.
Taste and adjust, garlic, lemon, or Bragg’s as needed.
Serve drizzled with olive oil
Makes 2 1/2 - 3 cups hummus that is absolutely delicious. Stores in a sealed container for 3 days.
From the kitchen of: Dorothy Wilson
Source: The Raw Gourmet by Nomi Shannon
Recipe published: Spring, 2008
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Raw Food Recipes
Above photo from stock.xchng.
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