Today I am using the sprouted chickpeas that have been soaking over the last few days and the Tahini Dressing from yesterday – so this recipe needs a bit of planning ahead in order to make.
For the ‘how to’ on sprouting have a look at this blog http://www.sprint2thetable.com/2012/03/sprouting-chickpeas/
Once made – the hummus can keep for up to 2 days in the fridge, so unless you are having a dinner party – I’d only make 1/4 of this recipe at any time. I made 1/4 of the recipe and it made about 1 cup of hummus.
4 cups sprouted chickpeas
1 cup Tahini Dressing
1 medium onion, chopped
1 cup extra virgin olive oil
1 lemon, peeled and quartered
1/2 cup chopped parsley
1 tablespoon Nama Shoyu (or soy sauce)
1/8 teaspoon himalayan saly
Place all ingredients in a food processor and blend until smooth.
Pop into a bowl and serve and keep for up to 2 days in the fridge.
You won’t want to eat Hummus from the supermarket ever again after you taste the burst of flavours that radiant onto your tongue from this Hummus.
I find the recipe a little salty and this may be because I used ordinary soy sauce rather than Nama Shoyu – so I recommend going easy on the soy sauce. The Tahini Dressing is quite flavoursome itself – so you probably could get away with not adding the Nama Shoyu at all!
Adjust to your tastebuds 🙂
I’m going to have a little helping of this on some crackers for my morning tea – YUM.
Giving credit where credit is due…
Alissa Cohen – thanks for you Hummus recipe from ‘Raw Food for Everyone’. Cheers.
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