The following is an excerpt from Raw Food for Real People by Rod Rotondi (New World Library, 2010). The excerpt is from chapter 10: Making Salad a Meal.
Okay, I’m going to give it up here — my prized recipe for hummus. It’s so easy, and it keeps well for a few days in the fridge. Besides being a great dip/appetizer, it also can turn any salad into a real meal. So make enough for a few days, and you’ll always have a delicious and very nutritious boost to add to salads or wraps. Also, note that Tahini Sauce is a versatile ingredient you’ll be able to use for many other recipes, so you’re adding another dressing and dip to your raw repertoire as well! To use it as salad dressing, you can thin it with a little water.
Sprouted Chickpea Hummus
Makes 6 cups
6 cups sprouted chickpeas
For the Tahini Sauce:
2 medium lemons, peeled and quartered
1 cup tahini
1 medium yellow onion, peeled and quartered
3 medium cloves garlic
1/2 cup fresh parsley leaves
1/2 cup fresh cilantro leaves
1 teaspoon ground cumin
1/3 cup cold-pressed olive oil
1 teaspoon sea salt, plus additional (up to 1 teaspoon) to taste
1. Put the sprouted chickpeas in a food processor and blend well. Remove to a large bowl.
2. To make the Tahini Sauce: Put the lemon first, then the remaining ingredients, in a blender and blend well.
3. Pour the Tahini Sauce into the bowl with the chickpeas and mix well. Taste and adjust the seasonings. Voilà!
Variations
Sprouted Chickpea Hummus with Sun-Dried Tomatoes
Follow the directions for Sprouted Chickpea Hummus, but add 1/3 cup sun-dried tomatoes to the ingredients in the blender. Blend well, then cut another 1/3 cup sun-dried tomatoes into thin strips and stir them into the hummus. This way, you get the wonderful flavor of these tomatoes throughout the hummus as well as getting delicious concentrations of their flavor and a nice chewy texture.
Sprouted Chickpea Hummus with Black Olives and Chives
Follow the directions for Sprouted Chickpea Hummus, but add 1/3 cup chopped sun-dried or oil-cured black olives (available online and in some specialty stores) to the ingredients in the blender. Blend well, then stir another 2/3 cup of the olives plus 1/2 cup chopped chives into the hummus. Again, you get wonderful flavor mixed through the hummus as well as delicious concentrations of flavor and a differentiated texture.
Printed with permission from New World Library.
For more raw food recipes, read the article, “Raw Food Recipes: Vegan Pizza Pizzazz.”
