Raw hummus recipe

22 December 2014

Hummus is a delicious and versatile healthy snack. Once you have got the basic recipe it's easy to start experimenting with different flavours.

Soaking time

Overnight

Preparation time

10 minutes

Keeps

3 days



Ingredients

  • 1 cup (7 oz/200 g) dried chickpeas, soaked in water overnight
  • 1 tablespoon tahini
  • Juice of ½ lemon
  • ½ garlic clove
  • 3 tablespoons olive oil
  • ½ teaspoon Himalayan pink salt or Celtic sea salt

Method

Chickpeas have a delicious nutty taste and are nutritious and filling. They're versatile too. Make them into hummus or dips, sprinkle over salads or soak, dehydrate and mill into chickpea flour.

How to make hummus


Drain and rinse the chickpeas. Add all the ingredients to the bowl of a blender or food processor.

Start on low speed and gradually increase to high speed. Blend well, for 4–5 minutes until creamy and smooth.

If the hummus is too thick, add 1 tablespoon of water or olive oil.

Store in a glass jar in the refrigerator for 3 days.

Recipe extracted from The Power of Living Raw by Nicky Arthur, New Holland Publishers, £14.99


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