By Chef: Marina Yanay-Triner
Posted: September 8, 2016
Difficulty/Easy
Did you know you can make hummus entirely raw, and even include the tradition chickpeas in the recipe? All it takes is a little soaking and sprouting. This recipe combines sprouted chickpeas with raw tahini, lemon, garlic, hot pepper paste cumin and raw olives for a seriously drool worthy hummus perfect for spreading on raw wraps or as a dip for veggies. Enjoy!
Ingredients
- a cup of chickpeas (you need to sprout them. First soak them for the night, then sprout them for about 2 days, until they have little tales. Be sure to rinse them at least 3 times daily)
- about a cup of tahini (sesame paste) – try to get stone-ground so that it’s raw
- juice of 1 lemon
- 2-3 cloves of garlic
- 2-3 tablespoons of our spicy paste (recipe below — optional)
- 1-2 teaspoons cumin
- 7 olives, de-pitted
- Optional spices: salt, black pepper, cayenne, turmeric (if you want it yellow), coriander
Spicy Sauce
- 3 cups of chopped spicy peppers (any kind you like, we make two versions: red and green)
- Juice of 1/2 a lemon
- Teaspoon of salt (you can always skip this)
- Teaspoon of mustard seed powder (you can always use the flowers, when in season – wild is great!)
- Teaspoon of mustard seed powder (you can always use the flowers, when in season – wild is great!)
- Half of a bell pepper (use red for the red version, yellow or orange for the green)
- 7 garlic cloves (or less, if you’re not a fan)
- 2 Tablespoons of olive oil (add more for more watery consistency)
- 1/4 bunch of cilantro, or other herbs of choice (oregano, mint, parsley etc.)
- Optional additions: cumin, coriander, cayenne, 1/4 of an onion
Instructions
- Blend, blend, blend! It will take some time. Start on low, and work your way up. Add a bit of dried parsley and smoked paprika on top for an authentic look.
Spicy Sauce
- Simply blend ingredients together!
