Raw Humus

By • June 2, 2013 • 0 Comments

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Author Notes: This is a very simple raw humus. kirsty wright

Serves 4

  • 2 cups chickpeas (soaked for 24 hours then sprouted till shoot is half length of chickpea)
  • 2 tablespoons tahini
  • 2 tablespoons lemon juice
  • 1 cup pure water
  • 3 cloves of garlic
  • 1 teaspoon salt
  1. When sprouting your chickpeas, always make sure to rinse them at least once a day and ideally 3 times a day. Put the whole lot into a sive, rinse well and then re-soak. When the shoots are half the length of the chickpea they are ready for making humus. Drop the whole lot into some pre-boiled water for no more than 1 minute. Then add the rest of the ingredients to a vitamix and blend thoroughly until very smooth and creamy. The humus should last up to a week if stored in an airtight container in the fridge. To decorate make a little dip and add some good quality olive oil and a sprinkle of either paprika or chilli if you like :)
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