Day 6 – Hummus Dip

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

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.

Ally x

Giving credit where credit is due…

Alissa Cohen – thanks for you Hummus recipe from ‘Raw Food for Everyone’.  Cheers.

Hummus Dip

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