raw hummus

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Servs: 20  Prep: 15m  Cook: 2m  

"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."

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   1 pinch paprika 1 pinch paprika
•   2 lemons, juiced 2 lemons, juiced
•   1 cup filtered or spring water 1 cup filtered or spring water
•   1 teaspoon sea salt 1 teaspoon sea salt
•   4 cloves garlic, crushed or to taste 4 cloves garlic, crushed or to taste
•   2 tablespoons tahini 2 tablespoons tahini
•   1 1/2 cups dry garbanzo beans 1 1/2 cups dry garbanzo beans

Instructions

1. 1. 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.
   2. 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.
   3. 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.

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carol geise September 28

i did not know i had to sprout the beans, my beans are cooked and ready for hummus, will it still taste good without having sprouted beans?

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Just A Note

carol geise September 28

do i soak the beans in water or let sit dry for 2-3 days until they sprout?

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