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
- ½ cups dry garbanzo beans: 1 piece
- tahini: 2 Tbsp
- sea salt: 1 tsp
- lemons: 2 piece (juiced)
- garlic: 4 clove (crushed, to taste)
- filtered or spring water: 1 cup
- pinch paprika: 1 piece
Metric Conversion
Stages of cooking
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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.
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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.
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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.
