Hummus

[tames]

I bought some Hummus from a local store. They made a point of saying the words "fresh" on some of the ingredients. There were no preservatives and it was in the refridgerated section. In fact it says keep refridgerated on the tub. I am thinking that it is probably raw. What do you think? It tastes SO GOOD with the garlic/ginger flax crackers!

--Tim

[SedonaSun]

The garbanzo beans have been cooked, guaranteed. :(

[vegggeeemom]

Yeah, I have never seen a truely raw hummus at any store.
I agree w/ Kelly, the beans are cooked.

Pam

[chilove]

There is a company called Livin' Spoonful from Portland, OR that makes a truely raw hummus that some local health food stores in Seattle have. But I haven't seen it anywhere else. It is awesome. They have several different flavors, my fav is sweet pepper and basil. Their website address is www.livinspoonful.com. I think they also make raw crackers.

[Essensual]

Does anyone know if it can be frozen? Might be worth it to order several at a time if desired and freeze some of them.

[SamuelWilson]

Hummus that has not been cooked would not be hummus. I mean that is how it gets that distinct flavor. It would be more like mashed soy bean in its raw state.

[Doe]

Those who have tasted it say this one tastes real: http://www.rawfoodtalk.com/forum/showthread.php?t=4146&highlight=pepper+hummus

Teri S

[sport]

Samual
I make raw hummus and I have to say thet I think that it tastes the same as when I made cooked hummus.

[SamuelWilson]

sport, I definetly agree that you make hummus better tasting. I was just saying hummus is not hummus as the general population knows it, if it is not cooked.

For example, I used to bake thin potato slices when I was a vegan. I would call them "french fries" even though no frying actually took place. To some, they were not french fries anymore, they were baked potato slices.

[tames]

Thanks all! Gotta go soak some chick peas.... :)

[tvillemom]

There is a RAW-NO BEAN hummus somewhere on this board...I really like it and eat it in place of "the old kind". It uses 2 cups of zuchinni in place of the beans....YUMMY. I'll post the recipe if you need me to.
Wendi

[Kris]

Is there a secret to making raw hummus? I have tried several times, always with dismal and disappointing results. I first tried the no-bean hummus with zucchinis, but found it had a watery consistency -- nothing like the hummus of my non-raw memory. I also tried to sprout garbanzo beans, but they always get this strange, yeasty smell to them when I'm trying to sprout them. Does anyone have a good method for making sprouted bean hummus? It's one of my favorite foods and I'm really missing it. Is there some trick or secret ingredient to making the raw version taste good?

Thanks!!

[tames]

I am sprouting the garbonzo's right now. They did have that strange smell after I rinsed them from their 12 hour soak. Today, that smell is faintly there, and there are little roots coming out of the beans. I ate one, and it tasted pretty good. I did not find the smell offensive, just distictive. The recipie that I am using says just a one day sprout. I will try making it tomorrow....

--Tim

[tames]

Well, I made the hummus. I used a recipie from Eating without Heating by the Boutenko kids. It turned out quite good. It has hot peppers, carrot, celery, lots of stuff.

AND, I found one of the secrets to making it great. I had this package that I bought from the store right? Well I forgot to check the ingredients before I started making my hummus. So when I was done, I took a finger full of the store-bought. Hmmm it had a nutty taste. Mine didn't. So I looked at the ingredients, and there it was in plain sight. Third ingredient was SESAME TAHINI! I had some in the fridge, and mixed it in by hand. WOW that was the key. Next time I make it, I am going to use the exact ingredients listed on the package and see how it comes out. The one I bought was considered plain. I really want to try that one. You could use any nut butter. I would think that almond butter would be good too.

Hmmm tastes great with the flax crackers.

--Tim

[WinterSun]

Kris, I have the same problem, I was soaking some garbonzos to make hummas and didn't like like smell while they were sprouting(almost gagged) I thought,"How can anything made with these taste good?" needless to say I threw it out. Maybe I'll try the other recipie with the red pepper and letting it sprout only 1 day. So many new foods (recipies) to try.

[rawgrrl]

I was having a great deal of trouble sprouting garbanzos. I kept getting the same funny smell. It seems to me that garbanzos need more attention than other beans/nuts I've sprouted.

The advice I got was to soak and sprout garbanzos in the dark (I was doing it in indirect sunlight), rinsing often. I soak them a little longer than other nuts/beans, following my senses (esp. nose) to tell me when to stop soaking and start sprouting. I check them every 4-6 hours (depending on temp/humidity) rinsing them if needed.

[WinterSun]

This time my garbonzos turned out great! I made the red pepper hummas and it was alot better than I thought it would be! I will definatly always have some made on hand. The first time I did my garbonzos, they were in the dark and they still smelled, the only difference between these 2 times is the first time I soaked them in warm water, this time I soaked them in room temp water. Anyway, it worked!