Daniel's "To Die For Live Hummus" Recipe
(from his hippie days in the Santa Cruz mountains)
SPROUT CHICKPEAS
Chickpeas expand by 4x from their dried form to their hydrated form. Be sure to use a large enough container for soaking.
8 cups of dried chickpeas
- Rinse the chickpeas with cold water to wash out dust and bugs. Drain.
- Soak in cold filtered water for 12 hours. Be sure the water is way above the beans because they will soak up a lot.
- Drain. Rinse with cold water until it runs clear and beans aren't slippery.
- Spread thin (1-2 beans thick) on a large tray or baking sheet.
- Let stand in a safe, dry place for 6-12 hours. Rinse and drain once again if they get dry.
MAKE RAW HUMMUS
1 cup tahini
2 cups orange/tangerine juice or 1 cup lemon juice + 1 cup filtered water
8 cloves garlic
3-4 large carrots, grated
3/4 - 1 cup olive oil
Herb options: fresh parsley, fresh basil, fresh cilantro
Seasoning options: cumin, cayenne, salt, paprika
- Divide the chickpeas into batches that will fit into your food processor. Let's assume two batches, typical for Synergy's RoboCoup.
- Blend chickpeas + half the olive oil and half the liquid. Add more juice/liquid as necessary.
- Add half the garlic, carrots and fresh herbs. Blend.
- Add half the tahini. Blend.
- Add seasonings to taste. Blend.
Repeat for batch #2. Then mix the batches together in a large container.
Refridgerate overnight. Enjoy!
Raw Hummus II
A smooth and creamy version with zucchini in place of chickpeas:
1 large zucchini in summer (or 2 small in winter)
1/2 cup tahini
2 T olive oil
2 T lemon juice
1 t sea salt
1 t cumin
1-2 cloves garlic
sprinkle of cayenne
sprinkle of paprika
Process zucchini, olive oil and garlic first in food processor. Add remaining ingredients and process until smooth. Delicious!
