Description
Raw organic hummus. A treat from traditionally cooked hummus and 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 pita bread, carrot or celery sticks, or small romaine leaves.
Ingredients
- 1 ½ 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
- Soak the beans for 24 hours. Drain
- and let sit for 2 to 3 days
- until the bean’s sprouts are about 1/2 inch 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
- 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 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.
Prep Time: 15 mins
Cook Time: 2 mins
Total Time: 3 days
Servings: 20