Almost Raw, Tahini-Free Hummus
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Almost Raw, Tahini-Free Hummus calories by ingredient
Introduction
Sprouted chickpeas form the base of this dippable concoction, rather than cooked or canned ones, for added nutrition. With extra flavour from a variety of spices, nutritional yeast and raw garlic, it's a sure winner! Not having tahini around, I used the closest thing I had, and the only non-raw element of the recipe... toasted Asian sesame oil. Sprouted chickpeas form the base of this dippable concoction, rather than cooked or canned ones, for added nutrition. With extra flavour from a variety of spices, nutritional yeast and raw garlic, it's a sure winner! Not having tahini around, I used the closest thing I had, and the only non-raw element of the recipe... toasted Asian sesame oil.Number of Servings: 8
Ingredients
-
1/2 cup dry chickpeas
3 cloves minced garlic
1 tbsp toasted sesame oil
1 tbsp full-bodied olive oil
2 tbsp water
1 tbsp lemon juice
1/4 tsp smoked sea salt
1/2 tsp garlic powder
1/2 tsp Spanish paprika
1/2 tsp ground cumin
1 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.
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.