Raw Hummous

This delicious hummus is my dinner tonight. Light, refreshing .. and very tasty! Unlike the regular hummus, it contains only a trickle of oil, and consequently has far fewer calories than the usual one. The chickpea sprouts give this preparation a creamy and fresh taste, suitable for a light dinner, as a summer dish as an accompaniment to vegetables, raw crackers, etc.. Nutritional characteristics of this dish are the presence of high quality amino acids from sprouted chickpeas, which not being affected by the heat are perfect and very digestible, bio-available mineral coming from the sprouts, lemon and raw garlic, and vitamins A & C.

Ingredients:
(serves 2)
300 grams of sprouted chickpeas
1 drizzle of extra virgin olive oil
juice of 1 lemon
2 cloves of garlic
1 of pinch raw sea salt

Method:
Rinse the sprouts well under running water for a few minutes and put them in the blender, along with a bit of water, lemon juice, two cloves of peeled garlic, a little olive oil and sea salt. Blend until you get a thick and homogeneous  cream. Garnish with some whole sprouts and a sprig of mint and serve at the moment. Enjoy!

Chef: Tuttocrudo.blogspot.com from VeganBlog

1. saffron 19 July 2011 at 20:30

   

   I’ve got to try it!! What about adding a bit of raw tahine as well? it’s easy to make, just soak for a few hours raw sesame seeds then blend it all.

   
   
2. Deb 19 July 2011 at 20:39

   

   This sounds great! I recently got some Himalayan pink salt and organic peppercorns from Sustainable Sourcing https://secure.sustainablesourcing.com and I’ll have to try them out in this recipe. Thanks for sharing!