Depressed - Lack of Hummus

[rawcanadagirl]

Hi All,

I was thinking that maybe someone here could help me out - since you all seem to have such great recipe ideas...

For me, the only thing I miss and the only thing I have ever "cheated" on is hummus! I have tried and tried to make a replica with sprouted garbanzos, but it doesn't have that creamy and delicious texture or taste..... :(

Does anyone have a recipe that has that great hummus quality?
I am thinking that a dip or pate might work better, in order to get the texture right - maybe there is a great dip out there that will convert me?

I miss hummus!
RCG

[exurb]

I feel your pain RCG, I would love to have a good tasting recipe for hummus. I think it's NOT gonna come from sprouted garbanzos nor raw tahini, neither of those taste anything near the cooked ones, both quite bitter.

I'm thinking a different base is needed, maybe some eggplant that's been oiled then softened in the dehydrator, lots of garlic and lemon and a little cumin, cayenne, salt, maybe a hint of paprika, then something like pine nuts? Not sure that'll do it either, I would love to have something like a good hummus. Maybe it needs to have some soaked and sprouted starchy thing in it? (or at least something like that for the dipping vessel )

Oh well, in the mean time maybe focus on all the good stuff you can eat. Hopefully someone will have a good recipe.

[Rawkinlocs]

excurb, since you mentioned a base such as eggplant, have you tried or considered zucchini? I know Alissa has a zucchini hummus in her book and a few here have said it was pretty good (I haven't tried it yet).

Take a look at this: http://www.rawfoodtalk.com/forum/showthread.php?t=5209&highlight=hummus

[PandaBear]

Recipe for 'no bean' hummus. I made this over thanksgiving and it was really yummy. I have also read that you can use cauliflower instead of zucchini, or a mix of the two! We dipped with cucumber and peppers, wishing we had some raw crackers too. The tahini was bought from Living Tree Community - online (I used their black sesame tahini). I have read that Maranatha brand tahini and raw almond butters are not really raw and neither is Rejuvinative Foods brand. Anyway, highly recommend you give this recipe a try, I too hated raw garbanzo hummus and was very sad until I came across this one :)

2 medium zucchini
1/4 cup olive oil
4-8 garlic cloves
2 t celtic salt (or use dulse flakes)
1/2 cup lemon or lime juice
3/4 cup sesame seeds
3/4 cup tahini
1/4 t cayenne
1 t paprika
1 t ground cumin

Process zucchini, olive oil and garlic first in food processor. Add remaining ingredients and process until smooth.

[PandaBear]

Please forgive me... I've posted the SAME exact recipe as Rawinlocs' link. Shame! Well, for anyone else that was too lazy to open the link, there you have it. :)

[rawcanadagirl]

Thanks Rawkinlocks and PB,

I will definately try this recipe as soon as I get my hands on some zucchini!
I have been thinking that an entirely new base is needed, since sprouted garbanzos (or other sprouted beans I have tried) just aren't cutting it.

Exurb, I was thinking that maybe eggplant would make a good base - like a modified baba ganoush (looking for that recipe too!)

Thanks Guys,
RCG :D

[RawYogini]

I'm not fond of the zucchini hummus personally. RCG, have you tried sprouted lentils? I'm thinking of giving it a shot.

[Salsify]

Oh no, I have just starting sprouting a bunch of garbanzos for hummus. Are they good eating in a salad instead?

[rawcanadagirl]

Salsify,

You might still try the hummus with the sprouted garbanzos. Some people really like hummus with them - It just doesn't have the creamy smooth texture/flavour that cooked hummus does. You can also add sprouted beans to salads - that is what I have done in the past.

The hummus it made wasn't "bad" as far as dips go - I didn't mind it (I modified the recipe slightly once I realized that it wasn't going to taste like traditional hummus). I just had to think of it as "dip" and not "hummus".

Also, I really LOVED cooked beans, but I am not too much of a fan of sprouted ones. So far I do like sprouted lentils though, so I might try a dip with them - thanks for the idea RY!

RCG :D

[Rawma]

I love Alissa's Zucchini Hummus...I just ate if for dinner with veggies! Yum!
Lisa

[Raw_Medic]

Hey all...
I had this delimma also when I made my first recipe of Hummus...I made it the regular way with the sprouted garbanzos, and it tasted horrible, well, because of all the trouble I went through to sprout the garbanzos (hey, I had to wait days to make this!) So I decided that I had to try and fix it! What I added was 1/2 cup of white miso (this gave it the creamy consistency) and I added some fresh salsa that I had just made...oddly enough, this made a huge difference! Anyways, if you feel like trying it...hope you like it.

Thanks Rawkinloc's and PB, I hadn't seen that recipe in Alissa's book yet...I love the idea of hummus I don't have to wait for days to make! I'm gonna try this tommorrow

Ursula

[rawpriestess]

I totally relate,

I loved cooked hummus and could eat alot of it with warmed pita bread, but I can not stand any raw hummus and I've made probably a dozen recipes, then I realized it wasn't the hummus I didn't like or rather it wasn't the cooked hummus I DID like it was the wheat in the pita bread.

Because if I eat cooked hummus with veggies, I won't eat hardly any. soooooo
there you have it with me.

although I "THOUGHT" I loved hummus, I just loved it with the warmed pita bread, and that was what I was wanting.

So, I do not do wheat anymore, so the hummus has gone the wayside too.

[rawcanadagirl]

Thanks everyone for all the great ideas!

RM, I also waited days for the garbanzos to sprout and was SO disappointed when it didn't taste right. I actually used the "hummus" though - I added it to a dehydrated cracker recipe. But I will try all of your great ideas!

RP, I also loved hummus on pita - but I also ate it with veggies, and when I was first starting out raw, it was my only SAD food for weeks. It just makes everything taste better - especially lettuce rolls and raw sandwiches. (not to mention on flax crackers, jicama, etc, etc.... :rolleyes: )

RCG :D

[surfergrrl]

i don't if this is too late for you, but we love hummus, too! anyway, i just buy raw, dried chick peas and other beans in my health food store (stored in bins). i soak them overnight, then rinse them several times the next day. then i grind them up in my food processor, add garlic, tahini, lemon juice, salt, and olive oil and process like crazy. my husband loves it. i have substituted pinto beans twice and he liked that, too. he makes raw hot sauces and what he does is add some to his hummus.

i have even made my own tahini with sesame seeds, grinding them til they're a paste.

now, i have to admit that i have tried bringing these beans to the sprouting stage, but have been unsuccesful. i notice some splits in them, but no little tails. maybe i haven't sprouted them long enough, or pehaps (egad!) the ones i get aren't truly raw, but heated at some point.

anyway, let's look around and see if we can't find some truly raw beans and go on from there.

wishing you success. :D

[rawrev]

I like hummus - and I have made it several ways. Most of the time I just put a lot of items in the FP and start it up. I like basil in it also. I have tried the zucchini and enjoyed it for a change. Fact is I just finished making a good size batch of it (with basil). Think I'll go eat some now . . . . . .

rawrev :)

[butterfly]

I also made the hummus with the zucchini a couple of days ago and it was great. I may have gone overboard with the garlic, but it was still sooo good since I have been missing my hummus and toast sandwiches.

I think next time I make it, I will try the basil like rawrev did, and go easier on the garlic :D

[exurb]

After much experimentation, here's a hummus recipe for you (my own original). I much prefer it to the zucchini hummus. It's the closest to the real hummus I've been able to make. Enjoy. All I ask is that no one puts it in a raw cookbook, no stealing and adapting please, no reposting please.

BTW, One lesson I've learned in raw cooking is that when you want to adapt a SAD food, you often have to completely scrap the ingredients or the base and start with something completely different. So the base here is sprouted sunflower and has nothing to do with chick peas and roasted tahini, just like the best pumpkin pie recipes I've made have no pumpkin in them. :cool:


1 or 1-1/4 cup raw sunflower seeds, soaked/sprouted
juice of 1 whole lemon
2 garlic cloves or one huge fresh one (or adjust to taste depending on
potency or freshness of garlic)
1 tablespoon warm water, or as needed to blend into a paste
1/2 tsp celtic salt or to taste
1/4 tsp ground cumin or more to taste
optional: tiny pinch cayenne if desired to bring out flavor

Blend in cuisinart until smooth and hummus-like consistency, adjust seasonings.

[goraw]

Hi rawcanadagirl and all,

I haven't tried this recipe yet but have been wanting to...thought I'd post it for ya anyway in case you'd like to experiment with it...

1 Cup Raw Cashews
2 Tbs Raw Tahini
1 Cup Red Bell Pepper
Juice of 1 Lemon
2 Tbs Extra Virgin Olive Oil
1/4 Tsp Garlic Powder
1/2 Tbs Sea Salt
1 Tbs Ground Cumin
1/4 Tsp Ground Black Pepper

Soak nuts for 6 hours in filtered water. Drain water.
Combine all ingredients in food processor and puree.

If you happen to try it, can you post with your results, please?

Thank you. :)

[rawcanadagirl]

Thanks so much for all the recipes!
(It will take me awhile to get through them all though :o )

goraw, I tried the soaked cashew "hummus", and I have to say it is BY FAR the closest I have come to making hummus yet! I couldn't believe how close the taste was to roasted red pepper hummus (my favourite!) - and the colour was identical! Soaking the cashews gives the hummus a really creamy texture, and even my cheap food processor could master it! My SAD friend actually couldn't tell the difference. I added more oil / fresh garlic/ and lemon, since the consistency was a bit thick. I was skeptical about trying the recipe because I thought the cashews would make it taste strange and sweet, but I am really glad I did!
Exurb, I am going to try the sunflower seed recipe next - I realize that nuts/seeds make a much better base!

goraw - I would definately get some cashews soaking and try out the recipe!
Let me know what you think!
RCG :D

[VeggieGirl]

The best I've had is a base of almond pulp (left over from making almond milk) mixed with tahini, garlic, lemon, olive oil, coriander, cumin and topped with diced olives, tomatoes, and onions. The almond pulp makes it a bit 'heavy' but it's still my fave hummus recipe.

VeggieGirl

[Aasyah]

rawcanadagirl

I feel you ;) . Hummus is a big staple in my house, my husband is from Egypt and i make hummus often for him, when he is not traveling on business.

when i seen hummus in Alissa's book and the ingredients i was :eek: . I will try this before his return this weekend and see if he likes it. He is always interested in trying new dishes.

[nikola]

cashews for sure.
soaked cashews,sea salt,a splash of nama shoyu,lemon juice,olive oil,raw sesame tahini,parsley,garlic and i like a little cayenne,if you're feeling funky add some fennel bulb.yummmmmmmm!

[Guydiane]

No Bean Raw Hummus
2 medium Zucchini
2-5 cloves Garlic (according to taste)
1/4 cup Extra Virgin Olive Oil
1/2 cup fresh Lemon Juice
1 teaspoon Celtic Sea Salt (or to taste)
1/4 teaspoon Cayenne Pepper
1 1/2 teaspoon Paprika
3/4 cups brown Sesame Seeds (unhulled)
3/4 cup Tahini
Garnish with Parsley

Blend first seven ingredients in processor until smooth. Add Sesame Seeds and Tahini and blend.

[goraw]

Thanks so much for all the recipes!
(It will take me awhile to get through them all though :o )

goraw, I tried the soaked cashew "hummus", and I have to say it is BY FAR the closest I have come to making hummus yet! I couldn't believe how close the taste was to roasted red pepper hummus (my favourite!) - and the colour was identical! Soaking the cashews gives the hummus a really creamy texture, and even my cheap food processor could master it! My SAD friend actually couldn't tell the difference. I added more oil / fresh garlic/ and lemon, since the consistency was a bit thick. I was skeptical about trying the recipe because I thought the cashews would make it taste strange and sweet, but I am really glad I did!
Exurb, I am going to try the sunflower seed recipe next - I realize that nuts/seeds make a much better base!

goraw - I would definately get some cashews soaking and try out the recipe!
Let me know what you think!
RCG :D

Thank you RCG! That is good to hear!

[RawFoodieMom]

rawcanadagirl, I'm so glad one of the recipes turned out so well, I know what it's like to be afraid you will never be able to enjoy one of your favourite SAD foods, so I'm happy for you that you found a raw substitute that is so close! :)

I've been wanting a good veggie dip so I'm going to try some of these recipes too!

Debra

[julie07052]

Here's my favorite hummus recipe:

Almond pulp leftover from making Almond Milk
Raw Tahini
Clove Fresh Garlic
Sea Salt
Lemon Juice
Sesame Oil (this gives it an awesome flavor)
Almond Milk

I don't have exact measurements - I just throw it together in my cuisinart. I usually start with the pulp left over from 2 batches of almond milk (2 cups of almonds). I use the juice of one large lemon, a smallish clove of garlic and a couple of tblsp of sesame oil. I throw in a couple of heaping tablespoons of raw tahini and blend. Then, while the cuisinart is running I add almond milk (and sometimes some olive oil) until I get the consistancy I like. At the end, I add salt to taste. I just made this yesterday and I'm telling you, it's awesome!!! Spread on Flax Seed Crackers it's just beyond good!

[ladybug]

Hi All,

I was thinking that maybe someone here could help me out - since you all seem to have such great recipe ideas...

For me, the only thing I miss and the only thing I have ever "cheated" on is hummus! I have tried and tried to make a replica with sprouted garbanzos, but it doesn't have that creamy and delicious texture or taste..... :(

Does anyone have a recipe that has that great hummus quality?
I am thinking that a dip or pate might work better, in order to get the texture right - maybe there is a great dip out there that will convert me?

I miss hummus!
RCG
I LOVE HUMMUS AND JUST TODAY BOUGHT CHICKPEAS, NOT SURE IF THEY ARE RAW, STORE SAID IF THEY DON'T SPROUT BRING THEM BACK...WELL AFTER READING ALL POSTS I THINK I WILL RETURN THEM AND TRY THE SUNFLOWER BASE SINCE NUTS ARE HEAVY FOR ME, OR MAYBE I WILL TRY CASHEW RECIPE AND EAT LESS. MAN I AM GLAD THIS SITE IS HERE.

[greywolf]

made my second round of live hummis today - still can not get it right. i must have some kind of mental block or something with sprouting chickpeas.

day two - pretty darn "sprouty" and good gods the smell almost made me choke! i rinsed and rinsed and then rinsed again - then started hulling like crazy. i threw out all but the 2 cups i needed for my recipe (Alissa's cut in half actually). i really was watching them and making sure i was caretaking them several times a day.

the hummis needed a LOT more garlic and lemon than called for - but it turned out "OK" - not great. at least it was not rancid tasting like round one! still tastes a bit too much of "ground" for my taste buds. maybe i will have to scrap the chickpeas...

well - one more try - maybe

[rawcanadagirl]

Ladybug, the cashew base doesn't come out tasting too heavy. Since the cashews are soaked for 5-6 hours, they really bulk up - and the recipe ends up making quite alot. So the one cup of cashews goes a long way. Also, soaking the cashews gives it a creamier taste, and the red pepper keeps it from being too heavy.

Greywolf, I tried and tried to make "live" hummus with sprouted garbanzos, but it never tasted right. The consistency was too mealy for me, and the flavour just wasn't "hummus-y". I have made the cashew base hummus in this thread twice, and really like it. I taste my way along, adding more lemon and garlic than the recipe calls for - but the end result is closer to hummus than anything else I have tried. If you love hummus - I would really try that recipe.

I never realized juat how versatile nuts can be - bread, pate, loaves, desserts, dips, etc! Love 'Em!

RCG :D

[JinxieKat]

I read this thread before I made my own sprouted garbonzo bean hummus. Something that may have made a big difference is that I kept tasteing my beans while they sprouted for flavor. They hit a certian stage when they are more sweet than earthy/bitter. The tails are not very long at this point, I don't know what happens if you let them go longer cause I did not. Perhaps that can help out in the taste of the hummus? I also used dill in mine instead of parsley as I really like dill in hummus. It definately would not work if you don't like tangy foods though, dill can be very strong, espically if it is fresh.

Jinx

[karenisraw]

I am going to add soaked cashews to my sprouted garbanzo hummus. :)