Totally raw hummus made from sprouted chickpeas, raw ground sesame seeds, and olive oil. This is the basic unseasoned recipe -- you can take it in a lot of different directions. Gently warmed by the action of your food processor, it's best eaten fresh, but will keep for up to a week in the refrigerator.

Ingredients

2	cups raw chickpeas (sprouted)
3	tbsp tahini, raw
3	tbsp olive oil
3	tbsp lemon juice
1/4	tsp salt

Directions

1. Take 3/4 cup of dry chickpeas and soak them for about 36 hours, changing the soaking water every 8 hours. Then drain thoroughly and sprout for 2-3 days, or until the chickpeas have 1/4" tails. Chickpeas tend to mold and ferment easily, so it's important to rinse and drain very thoroughly.
   
   
2. Put the sprouted chickpeas in a food processor along with the olive oil and lemon juice. Grind the mixture into a smooth paste.
   
   
3. Add the tahini and salt. Blend thoroughly.
   
   
4. Add more olive oil and/or water if the mixture is too pasty. If it's too liquid, add more tahini.
   
   
5. Blend in seasonings -- whatever you like! Fresh basil, sundried tomatoes, red peppers, eggplant... all good.
   
   

Categories

Beans, Appetizers, Side Dish, Snacks, Middle Eastern, Advance, No Cook, Puree, Vegetarian, Gluten-Free, Sugar-Free

Nutritional Analysis

Nutrition Grade 96% confidence

Good points No cholesterol Low in sodium High in dietary fiber High in manganese