dakinimind
08-05-2008, 03:18 AM
I copied and pasted the following recipe from the Gone Raw website. This raw hummus recipe is from a woman who lives in Palestine. I made it last night and it's one the the best recipes I've ever tried. The only modification to the recipe I would make is to add less dates...it came out too sweet for my taste. Next time I'm adding 1 instead of 3. My SAD husband loved it and he hates everything raw :p
Real Hummus
as a meal, it serves about 6 (i have one friend that can eat the whole thing..)
if i was a capitalist – this recipe would be “for sale” only! i tried many raw hummus recipes that looked a little like hummus, tasted nothing like it, and didn’t taste good either! that raw beany flavor was simply too much! now, after many years of tweaking and improvements.. i give you: REAL HUMMUS. i am in palestine, one of the hummus havens of the world.. and people who are hummus addicts, taste this hummus and say it is simply the best hummus they ever tasted. so beware!
Ingredients
* 1 cup chickpeas
* 1 cup whole sesame seeds
* 1 cup extra virgin olive oil
* 2 lemons
* 3 cloves garlic
* 3 medium dates (or one big madjool)
* 1 slice jalapeno (about half a thumb)
* 1 teaspoon celtic sea salt
Preparation
the evening before
chickpeas can drink a lot – so don’t be cheap on the water… put them in a big bowl with 5 cups of water at least.
the next morning
(or 12 hours later at least).
the sesame don’t swell as much – soak them in a different bowl with 3 cups of water.
drain the chickpeas and place on a strainer to sprout.
in the evening
(up to 12 hours later, i find that chickpeas taste best when they are minimally sprouted)
we are now going to mush it all!! fun!!
prepare all the ingredients first for suspense.
pit the dates
peel the garlic
strain the sesame seeds if needed (i try to put exactly the amount of water that will soak in without needing to strain)
the electricity-free route
juice the 2 lemons
cut the pepper real small
mush the garlic and dates in garlic press
grind the celtic sea salt in a mortar and pestle
using a manual metal flour grinder (not a meat grinder – but more like the corn grinders they use in mexico to make tortillas, you can buy these on the net for less than $50 and in mexico for cheaper) – grind the soaked sesame and the sprouted chickpeas to a paste.
mix all ingredients in a bowl until smooth and consistent.
the electricity-dependent route
(use vitamix or food processor)
peel and depit the lemons
put all ingredients except chickpeas in blender
blend with tamper until smooth
empty almost the whole paste into a bowl
(you now have excellent tahini paste! so stop here if you’re happy with it…)
put chickpeas in, blend with tamper until smooth.
empty into bowl.
mix all ingredients in a bowl until consistent.
taste it
hummus is meant to be smooth. if what you got isn’t smooth – then don’t worry, it’ll be a little more beany in flavor – but you need to improve your mushing technique next time. after 30 times you try different things, you’ll see the improvement for sure.
the beany flavor is perfectly balanced with all the flavors.
if it’s smooth, and still too beany for ya – then next time (or now), simply double (or less) all the ingredients in the hummus except the chickpeas.
how to serve
the hummus goes best with the “pita bread” of raw foodists: that is GREENS!
we choose to go out into the wild with a container full of hummus, find the biggest mallow leaves, and wipe the hummus clean with them.
it also goes very well on a platter of leaves… collards, kale, spinach, with cukes and tomatoes and carrots too.
in the picture above the recipe is enhanced with a whole head of parsley to make that lovely green tint.
wow that is cool..
Real Hummus
as a meal, it serves about 6 (i have one friend that can eat the whole thing..)
if i was a capitalist – this recipe would be “for sale” only! i tried many raw hummus recipes that looked a little like hummus, tasted nothing like it, and didn’t taste good either! that raw beany flavor was simply too much! now, after many years of tweaking and improvements.. i give you: REAL HUMMUS. i am in palestine, one of the hummus havens of the world.. and people who are hummus addicts, taste this hummus and say it is simply the best hummus they ever tasted. so beware!
Ingredients
* 1 cup chickpeas
* 1 cup whole sesame seeds
* 1 cup extra virgin olive oil
* 2 lemons
* 3 cloves garlic
* 3 medium dates (or one big madjool)
* 1 slice jalapeno (about half a thumb)
* 1 teaspoon celtic sea salt
Preparation
the evening before
chickpeas can drink a lot – so don’t be cheap on the water… put them in a big bowl with 5 cups of water at least.
the next morning
(or 12 hours later at least).
the sesame don’t swell as much – soak them in a different bowl with 3 cups of water.
drain the chickpeas and place on a strainer to sprout.
in the evening
(up to 12 hours later, i find that chickpeas taste best when they are minimally sprouted)
we are now going to mush it all!! fun!!
prepare all the ingredients first for suspense.
pit the dates
peel the garlic
strain the sesame seeds if needed (i try to put exactly the amount of water that will soak in without needing to strain)
the electricity-free route
juice the 2 lemons
cut the pepper real small
mush the garlic and dates in garlic press
grind the celtic sea salt in a mortar and pestle
using a manual metal flour grinder (not a meat grinder – but more like the corn grinders they use in mexico to make tortillas, you can buy these on the net for less than $50 and in mexico for cheaper) – grind the soaked sesame and the sprouted chickpeas to a paste.
mix all ingredients in a bowl until smooth and consistent.
the electricity-dependent route
(use vitamix or food processor)
peel and depit the lemons
put all ingredients except chickpeas in blender
blend with tamper until smooth
empty almost the whole paste into a bowl
(you now have excellent tahini paste! so stop here if you’re happy with it…)
put chickpeas in, blend with tamper until smooth.
empty into bowl.
mix all ingredients in a bowl until consistent.
taste it
hummus is meant to be smooth. if what you got isn’t smooth – then don’t worry, it’ll be a little more beany in flavor – but you need to improve your mushing technique next time. after 30 times you try different things, you’ll see the improvement for sure.
the beany flavor is perfectly balanced with all the flavors.
if it’s smooth, and still too beany for ya – then next time (or now), simply double (or less) all the ingredients in the hummus except the chickpeas.
how to serve
the hummus goes best with the “pita bread” of raw foodists: that is GREENS!
we choose to go out into the wild with a container full of hummus, find the biggest mallow leaves, and wipe the hummus clean with them.
it also goes very well on a platter of leaves… collards, kale, spinach, with cukes and tomatoes and carrots too.
in the picture above the recipe is enhanced with a whole head of parsley to make that lovely green tint.
wow that is cool..