Almost Raw, Tahini-Free Hummus

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  • Minutes to Prepare:
  • Number of Servings: 8
Ingredients
1/2 cup dry chickpeas3 cloves minced garlic1 tbsp toasted sesame oil1 tbsp full-bodied olive oil2 tbsp water1 tbsp lemon juice1/4 tsp smoked sea salt1/2 tsp garlic powder1/2 tsp Spanish paprika1/2 tsp ground cumin1 tsp nutritional yeast
Directions
In a wide-mouthed jar, soak chickpeas in cool water overnight.
Drain and rinse well, place back into the jar.
Fit jar with a square of cheesecloth and place onto a rack upside down to allow drainage.
After 12 hours, rinse and drain chickpeas, again following the procedure with the jar and cheesecloth.
Repeat the rise-drain operation for 5 days, ensuring each time that you drain as much water as possible before placing back into the upside-down jar. Seeds will start to sprout and split.
In a food processor, combine sprouted chickpeas, garlic and sesame oil.
Process until peas are coarsely ground, then add olive oil, water, lemon juice, smoked salt, garlic powder, paprika, cumin and nutritional yeast.
Process until a relatively smooth puree forms, adding water (or oil) if necessary.
Store, covered, in the refrigerator for up to 1 week.

Number of Servings: 8

Recipe submitted by SparkPeople user JO_JO_BA.

Servings Per Recipe: 8
Nutritional Info Amount Per Serving
  • Calories: 302.1
  • Total Fat: 29.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 3.3 mg
  • Total Carbs: 8.1 g
  • Dietary Fiber: 2.3 g
  • Protein: 2.7 g

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