Garbanzo Sprouts - Raw Hummus RecipeTry this raw hummus recipe. I love Middle Eastern food, especially hummus. If you sprout the garbanzos (chick peas) instead of cooking them, you have many times the nutritional value of the cooked version.You have to plan ahead a bit, as the garbanzos need a day or two to sprout (not much longer or they get rather tough and bitter). Soaking overnight is sometimes enough - you can eat them pretty much as soon as they're soft. The rest of the recipe is the same as normal. I find I need a little more water than usual to blend it smooth enough. Ingredients – ~1 cup garbanzos (chick peas), sprouted 1 or 2 cloves garlic Juice of ½ to 1 lemon Olive oil Salt and cumin to taste Water Method – Put all ingredients in a food processor or blender. Blend till smooth and creamy. Serve this raw garbanzo hummus as a dip or a spread. With a little more water it makes an interesting salad dressing.
* Here's another idea for raw hummus that's great in summer. It's basically the same, but use raw zuccini (courgettes) instead of garbanzos (chick peas). It's a great way of using up some of the summer glut of this vegetable, and you don't have to remember to soak anything beforehand. Just roughly chop the zuccini and put it in the blender with the rest of the ingredients. Actually, you can use all sorts of vegetables to make variations on raw hummus. Broccoli works well, and gives an interesting pale green color. In fact, once you get started, the variations are endless. You can use tougher root vegetables such a scarrot or beetroot if you grate them before putting them in the blender. You can vary the spices, too. Try a pinch of paprika, or cayenne or chilli pepper for a dip with a bit of a kick.
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| ‘Our lives are not in the laps of the gods
but in the laps of our cooks.’
Lin Yutang
‘Let food be your medicine and medicine be your food’ Hippocrates 400BC ‘To eat is a necessity, but to eat intelligently is an art’ Francois La Rochefoucald ‘I always made my food congenial to my constitution, and my health was always excellent.’ Giacomo Casanova |
