Raw Hummus

Hummus is an all time favourite of we raw vegans. It's a versatile recipe and there are so many great raw food versions for hummus, that I thought I would include a few for you to explore. It doesn't always have to be made with chickpeas as the main ingredient, but the ingredients you do select will of course have a baring on the colour, consistency and flavour of your hummus.

As you will see below, you can flavour hummus with lots of different herbs and spices like sumac, harissa, parsley, garam masala, paprika, cumin, mustard, ground fenugreek, 

Serve hummus as a dip with raw crackers or crudites, on salads or use as a spread in sushi rolls and wraps, or however you like. Enjoy!

To serve and garnish hummus, add a drizzle of olive oil and a couple dashes of paprika for garnish; or garnish with fresh green leaves.

Sweet potato hummus

3 cups peeled, and diced sweet potato
1/3 cup of raw organic tahini
2 tbsp organic, cold pressed olive oil
Juice of half a lemon
1 garlic clove, crushed
1/2 tsp ground cumin
pinch of cayenne pepper
sea salt to taste

Blend the sweet potatoes with the tahini. Add in the olive oil and blend. Add the remaining ingredients and blend well. Taste and add more seasoning if desired. Transfer the hummus to a bowl and place in the refrigerator for at least 30 minutes before serving. Store in the refrigerator.

Sprouted Chipotle Hummus 

4 garlic cloves, minced
2 cups of sprouted chickpeas
2/3 cup of raw organic tahini
2 large lemons, juiced and zested (about 1/3 cup of juice)
1/2 cup water as needed
1/4 cup organic, cold pressed olive oil
sea salt to taste
1/2 tsp freshly ground black pepper
1/8 to 1/2 teaspoon of organic ground chipotle, or to taste depending on the level of spiciness you prefer

In a food processor, combine the garlic, chickpeas, tahini, lemon juice,  a little of the water at a time, and olive oil. Process until smooth. Add the salt, pepper and chipotle powder to taste. Taste and adjust seasoning if desired.

Transfer the hummus to a bowl and place in the refrigerator for at least 30 minutes before serving. Store in the refrigerator.

Optional: You could replace the chipotle with harissa and omit the cayenne.

Aubergine and Courgette Hummus

1 medium aubergine, peeled and chopped
1 courgette/zucchini, peeled and chopped
3 pegs garlic, crushed
1 cup white sesame seeds, soaked and drained
1/2 cup hemp hearts,
2 tbsp organic, cold pressed olive oil  
1/2 tsp paprika
juice 1/2 lemon
sea salt to taste

In a food processor combine sesame seeds with garlic and the tahini. Add in the aubergine, hemp hearts, salt and lemon juice and combine.. Add olive oil and combine to desired consistency. Taste and add more seasoning if desired. Transfer the hummus to a bowl and place in the refrigerator for at least 30 minutes before serving. Store in the refrigerator.

Sun Dried Tomato Hummus

1 cup diced zucchini/courgette, peeled or unpeeled
7 sun dried tomato halves, softened in warm water, drained and chopped
2 tablespoons fresh lemon juice
1 peg clove, minced
sea salt to taste
1/3 cup raw organic tahini

Combine the diced zucchini, chopped sun-dried tomatoes, garlic and lemon juice in a mini food chopper or blender, and pulse to a smooth mixture. Taste and add more seasoning if desired. Transfer the hummus to a bowl and place in the refrigerator for at least 30 minutes before serving. Store in the refrigerator.

Zucchini (Courgette) Hummus

1 large zucchini, peeled and chopped
1/4 cup fresh squeeze lemon juice
1/4 cup tahini (or nut butter if you do not eat seeds)
1 Tbsp. organic extra virgin olive oil (plus a little extra for garnish)
1 tsp. ground cumin
1/2 tsp. sea salt
1/4 tsp. fresh ground black pepper
2 cloves garlic, chopped
Dash paprika (for garnish)
Chopped cilantro (for garnish, optional)

Place the lemon juice and tahini in a food processor and blend for about 30 seconds or until well combined and creamy. You may need to scrape the sides once or twice to get the ingredients to fully combine.

Add the zucchini, olive oil, cumin, sea salt, black pepper and garlic and blend until smooth. You may need to scrape the sides once or twice. Taste and add more seasoning if desired.

Transfer the hummus to a bowl and place in the refrigerator for at least 30 minutes before serving. Store in the refrigerator.

Raw Broccoli Hummus

1 1/2 cups chopped organic raw broccoli
1 1/2 cups chopped organic raw zucchini
1/3 cup raw organic tahini
2 tbsp nutritional yeast
1 tbsp organic mustard
sea salt to taste
1/2 tsp ground cumin
3 tbsp lemon juice
1 medium jalapeno pepper, chopped

Process vegetables in a food processor until finely chopped, then add the rest of the ingredients and blend together until smooth. If it's too thick, add a thin stream of water until it reaches the desired consistency. Taste and add more seasoning if desired. Transfer the hummus to a bowl and place in the refrigerator for at least 30 minutes before serving. Store in the refrigerator.

Mango Curry Hummus

1 cup sprouted chickpeas, rinsed and drained
1 tbsp lemon juice
1.5 tbsp fresh mango pieces
2 small pegs of garlic, peeled and minced
1/2 tbsp garam masala
1/2 tsp turmeric
cayenne to taste (start with a pinch)
sea salt to taste
1.5 tbsp organic cold pressed olive oil

Place the chickpeas in a food processor. Add remaining ingredients except for the olive oil. Turn on the food processor and while its running, slowly add in the olive oil through the feed tube. Continue to process until the hummus becomes smooth. Taste and add more seasoning if desired. Transfer the hummus to a bowl and place in the refrigerator for at least 30 minutes before serving. Store in the refrigerator.

Hippocrates Raw Hummus

4 cups sprouted chick peas
1 cup olive oil
3 pegs garlic
6oz lemon juice
1 tsp Braggs (or to taste)
1 tsp kelp powder
1 tsp Frontier Pizza Seasoning
1 pinch cayenne
2 tsp ground cumin seed

Combine all ingredients in a blender. Season to taste.

ENJOY!


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