Traditionally hummous is made with chickpeas. In raw food cuisine it's made with sprouted chickpeas - or at least it is by those who like it! For those that don't (and I sometimes do, sometimes don't...) then here's a fabulous alternative.
By swapping the chickpeas for almonds and adding in a few fresh herbs, here's a recipe that you'll find delicious, will fill you up, will be good in a salad, wrap or spread on crackers and will keep in the fridge for about five days.
Equipment: Food processor or homogenising juicer.
Ingredients:
- 2 cups soaked almonds
- ½ cup tahini
- 1 large garlic clove, minced
- 2 large lemons, juice of
- ¼ to ½ teaspoons Celtic sea salt (to taste)
- 1 Tbsp fresh chopped parsley
- 1 teaspoon basil
Directions:
- Break down the almonds using your homogenising juicer with the blank plate, or, even better a high-powered food processor such as the Cuisinart. If you have neither, with sufficient time and patience you could use a hand blender, but take care with it as this is hard work.
- Put the broken down almonds into a food processor along with all the other ingredients. Try to achieve a smooth consistency. Add a little water if necessary.
- Process until you have it the way you like it. Some people like chunky bits of nut to remain, while others like it smooth - or you could take half out while chunky and process the rest to smoothness - they actually do taste a little different!
RAW COACH'S TOP TIPS:
- Serve with green vegetables, such as lettuce, cabbage, and kale, or spread on flax crackers. Also good, of course, as a dip – great for taking on board a plane as it remains stable on a long flight, and good for car trips.
© 2011 Karen Knowler WOULD YOU LIKE TO USE THIS RECIPE IN YOUR EZINE OR ON YOUR WEB SITE? You can, as long as you include this complete blurb with it: Karen Knowler, The Raw Food Coach publishes "Successfully Raw" - a free weekly eZine for raw food lovers everywhere. If you're ready to look good, feel great and create a raw life you love get your FREE tips, tools and recipes now at www.TheRawFoodCoach.com.
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