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2 c. chickpeas, soaked 24 hours and sprouted 72 hours
4 cloves garlic, chopped
1/2 c. raw tahini (or to taste)
2 tbsp. Nama Shoyu or 1/2 teaspoon sea salt
2 lemons, juiced (to taste)
1 c. fresh parsley or more, to taste
red onion, chopped, for garnish
chives, for garnish
parsley, for garnish
extra virgin olive oil
Combine chickpeas, garlic and 1/2 cup water in a
food processor and process until well mixed.
Add tahini, Nama Shoyu or sea salt, lemon juice and parsley and process until very smooth.
Adjust consistency with more water if necessary, and add seasonings and lemon juice as desired.
Garnish with chopped red onion, chives, or parsley and drizzle with extra virgin olive oil.
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by Jonathan Weber, The Complete Book of Raw Foods
***Comments:
For a video demonstration on how to make a basic raw hummus, click here, and then click on
the link, mid way down the page, to view the video clip) - Michelle Reeves
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