Raw hommus

150 g chickpeas, sprouted
2 cloves garlic
1 lemon, juiced
125 ml (1/2 cup) olive oil
1 tomato, chopped
1 carrot, grated
30 g raw sesame seeds, freshly ground
1 tbsp apple cider vinegar
1 tsp sea salt
60 ml water
1/2 tsp cummin
ground pepper

Optional
1 cup chopped celery
1-2 tbsp dry basil or 1 cup fresh basil


1. Soak chickpeas for 12-24 hours, changing water every 12 hours, until they are doubled in size. Drain, cover container opening with a fine mesh, turn jar upside down at 45° and let sit for 2 to 3 days, until the sprouts are about 1-2 cm long. Rinse once or twice a day.

2. Bring a pot of water to a boil. Remove from heat, and let stand for 1 minute. Put the sprouted chickpeas in the hot water, and let sit for 1 minute. Drain. If you do not do this step, the hommus will be awful.

3. Place the chickpeas into a blender or food processor. Add the other ingredients. Blend until smooth. It will take a few minutes to blend. Let sit in the blender 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.


This recipe tastes so rich you almost think it has cheese in it.

Sources
- Raw Hummus
- How Do You Make "Raw" Home-Made Hummus? (VIDEO)

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