Ingredients
1 cup chickpeas, sprouted
1 lemon, juiced
2 tablespoon orange juice
1 clove garlic
2 tablespoon raw tahini
salt water to taste
Recipe Directions
1. chop garlic in food processor
2. add chickpeas and blend until very fine
3. add the lemon juice, orange juice, tahini and salt
4. enjoy
I sometimes substitute a few drops of stevia liquid instead of the orange juice
At home we have dissolved some salt in water and put it in a bottle on the bench so we can add a dash whenever it is required.
This recipe can be thinned with water to make it into a salad dressing.
Georgiame's Thoughts
By georgiameThis recipe is adapted from “Raw Energy” by Leslie and Susannah Kenton. It is so good .
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Comments
Top voted
jessicaxo
Oct 29, 2009
Zella, your chickpeas might not be draining properly if they start to smell...I'm not sure how you are sprouting them (jar/basket) but because they are big they can clog up the airway in a jar really easily and they don't get enough oxygen, so start to rot and smell. Maybe try a bigger jar (like restaurant pickle jar size)?
zella
Sep 03, 2009
my chickpeas always get smelly before they are done sprouting. UGH.
georgiame
Aug 28, 2009
ummm... I guess it is not totally the same texture as cooked humous - but I dont mind the different texture. Have you tried adding more tahini, maybe some avocado or something like that might help with creaminess.
All
jessicaxo
Oct 29, 2009
Zella, your chickpeas might not be draining properly if they start to smell...I'm not sure how you are sprouting them (jar/basket) but because they are big they can clog up the airway in a jar really easily and they don't get enough oxygen, so start to rot and smell. Maybe try a bigger jar (like restaurant pickle jar size)?
sproutgrrl
Sep 06, 2009
If you have a Champion or similar juicer, you could run the sprouted chickpeas through with the blank/homogenizing attachment. It might be creamier....
zella
Sep 03, 2009
my chickpeas always get smelly before they are done sprouting. UGH.
Lucy
Aug 29, 2009
If you sprout the chick pea for 5 days until it gets a little tail the hummus will be softer.
georgiame
Aug 28, 2009
ummm... I guess it is not totally the same texture as cooked humous - but I dont mind the different texture. Have you tried adding more tahini, maybe some avocado or something like that might help with creaminess.
minibeast
Aug 27, 2009
Is there a trick to getting the sprouted chickpeas past that grainy point in the food processor? I've tried several raw hummus recipes, and every time, no matter how long I grind it, it never quite gets smooth. (>_
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