If you like hummus and you’re a raw foodie, here’s a recipe for a live hummus dish that’s, well… different. Hummus is a Middle Eastern dish and dates back to ancient Egypt. Hummus is actually an Arabic word meaning chickpeas. The Spanish call it garbanzo beans, and in Italy it’s called cece beans.
Hummus is easy to make and can be prepared in a million different ways—it’s as varied as individuals themselves. The traditional hummus recipe calls for cooked chickpeas, tahini, olive oil, lemon juice, ground cumin and salt. I make a raw, live hummus using sprouted organic chickpeas, organic raw tahini (sesame paste), olive oil, chopped garlic, fresh lemon juice, cumin, cayenne pepper and salt.
To make live hummus you’ll need:
• 1 cup dried organic chickpeas
• 1 to 1 ½ cups warm water
• juice of ½ lemon
• 2 tablespoons tahini
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon chopped garlic
• ½ teaspoon ground cumin
• cayenne pepper, salt, paprika
1. Place the chickpeas in a pan, cover with purified water and let stand for 24 hours
2. After 24 hours drain off the water, wash the chickpeas in fresh water and put them in the blender with 1 cup warm water. Add more warm water if needed and blend until smooth.
3. Pour the mixture into a bowl and add the fresh lemon juice, tahini, extra-virgin olive oil, chopped garlic, ground cumin, salt to taste and a dash of cayenne pepper
4. Mix well and you have a wonderful spread for pita bread, crackers, bagels or whatever.
5. Pour the mixture into a serving bowl and garnish with a sprinkling of paprika. Serve at room temperature and refrigerate unused portion. Enjoy!
Hummus is a nutritious dish offering quality protein along with other nutrients. Because the dish is raw and live, the protein, enzymes, vitamins and minerals are all intact and readily available for maximum absorption in the body. You can add whatever vegetables or herbs you fancy, for instance you can substitute the chopped garlic for a couple cloves of roasted garlic, add some finely chopped sun-dried tomatoes, spinach or cilantro, some chopped red or green bell pepper, ½ teaspoon turmeric powder, and so on. Black beans are also a favorite. Hummus is made to your own taste, so experiment with different flavors until you find the flavor you like.
Although the classic Arabic recipes call for tahini, hummus can be made with or without tahini. If I don’t have tahini, I use a couple tablespoons of organic, raw sesame seed meal which I usually have on hand. I make the meal by grinding whole sesame seeds in my coffee grinder.
If you’re not a fan of raw foods, making hummus is just as easy using cooked chickpeas. After completing step #1 under Directions, pour the water off the chickpeas, wash, place in a saucepan and add fresh water to cover. Place the pan (uncovered) over a medium high flame and watch closely until it begins to boil, stirring occasionally. Cover the pan and reduce the flame to medium heat. Cook the peas for ten minutes. Then drain and continue with step #2 under Directions, utilizing the cooking water in the blender.
~Dr. Suni Rose