This raw, organic hummus is a treat from traditionally cooked hummus. It causes very little gas because all the enzymes are still there. When I serve this, I make a well in the middle and fill it with olive oil. Serve with pita bread, carrots, celery sticks, or small romaine leaves.
Ingredients
- 1.5 cups dry garbanzo beans
- 2 tablespoons tahini
- 1 teaspoon sea salt
- 2 lemons , juiced
- 4 cloves garlic , crushed or to taste
- 1 cup filtered or spring water
- 1 pinch paprika
Instructions
-
1
Soak beans for 24 hours. Drain, and let sit for 2 to 3 days until beans' sprouts are about 1/2-inch long. Rinse beans once or twice a day.
-
2
Bring a large pot of water to a boil. Remove from heat, and let stand for 1 minute. Place sprouted beans in hot water and let sit for 1 minute. Drain. If you do not do this step, hummus will be awful.
-
3
Place sprouted beans into the container of a large food processor. Add tahini, sea 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 beans to absorb as much of 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.
Nutrition Facts
Per serving
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