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Raw Hummus Recipe

Name: Raw Hummus Recipe
Total time: 10 min
Yield: 4
Cuisine: Other
Ingredients: 200g chickpeas (soaked and sprouted overnight); 4 tbsp tahini - do not use for raw hummus OR; use raw tahini if you want to make a raw hummus; 1 lemon, juiced; about 200ml chickpea cooking water, or water, if using sprouted chickpeas; 2 tbsp olive oil; 2 tbsp flaxseed oil, optional; ground black pepper to taste, optional; tamari or liquid aminos to taste, optional; a little paprika, optional

Hummus (or houmous) is a traditional middle eastern food with so many combinations, and despite what most people may think extremely quick and easy to make.

Customer Rating:
4.0

(1 votes)

Posted by: KIm
On: 21/07/2010

Cuisine

Other

Time

< 15 mins

Skill Level

Newbie

Serves

Courses etc.

Nibbles and Snacks
Side dishes

You will need

Ingredient	Add
200g chickpeas (soaked and sprouted overnight)		More products
4 tbsp tahini - do not use for raw hummus OR		More products
use raw tahini if you want to make a raw hummus		More products
1 lemon, juiced		More products
about 200ml chickpea cooking water, or water, if using sprouted chickpeas
2 tbsp olive oil		More products
2 tbsp flaxseed oil, optional		More products
ground black pepper to taste, optional		More products
tamari or liquid aminos to taste, optional		More products
a little paprika, optional		More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Soak the chickpeas overnight and sprout them for a couple of days.
Put all the ingredients into a bowl and blend until smooth.
Adjust seasoning to taste.
Do experiment with the ingredient quantities, as everyone likes their hummus differently.
Will keep in an airtight container in the fridge for up to a week.
Alternatively, if you don't like the taste of raw chickpeas or have trouble digesting them, you can also soak the chickpeas overnight and cook them until soft. That can take over an hour in a regular saucepan or 20 minutes in a pressure cooker.
Serve with raw vegetables, such as carrot and celery sticks, or with pitta bread or oatcakes.