Hey bunnies! Today we’re going to make raw vegan hummus. I remember the first time I had hummus. It looked so creamy and delicious, then I tasted it. It had a very unique taste I wasn’t used to having. To be honest, it caught me a little off guard. I heard how healthy hummus was so I kept giving it a try and soon fell in love. I went through the same process with raw hummus.
Sprouted chickpeas and boiled chickpeas have two totally different flavors. Sprouted chickpeas are a living plant. They’re not dead, they’re not dying, but living and growing into a plant… if you let it. One of the most nutritious things you can consume are living foods. So if you thought hummus was healthy before, wait till you try this raw vegan hummus! Everything you need is listed below. Enjoy!
Raw Vegan Hummus
2 cups sprouted chickpeas*
1/2 cup raw tahini
3 garlic cloves minced
1/4 cup olive oil, plus extra to drizzle on top
1 tbsp nama shoyu
juice from 2 lemons
Parsley to sprinkle on top
*To sprout chick peas make sure you are using the raw chick peas and add them into an easy green sprouter machine for a couple days until soft (my method of choice). Or, you can use a jar with cheese cloth on the top. Soak them over night and then rinse them 2-3 times per day until soft.
Add the chick peas to a food processor and process for about 1 min using the “S” blade.
Add in the tahini and process again.
Then add in all other ingredients and process until you get that paste like consistency.
Transfer to a sewing dish and drizzle with olive oil and a bit for freshly cracked pepper and parsley.