Guest guest Posted February 27, 2006 Report Share Posted February 27, 2006 3 cups sprouted chick peas 1 cup olive oil 1/2 cup tahini lemon juice (to taste) garlic--several cloves (to taste) sea salt ( to taste) pepper (to taste)--I use lots of fresh milled fresh herbs--I use basil, cilantro, oregano onion--I use whatever I have (green, purple, white, mexican) splash of paprika 1. put peas in blender or food processor and add 1/2 the oil 2. blend till mostly blended, then add rest of oil 3. add tahini 4. Here is the step where I add whatever I have on hand for herbs, and seasoning, lemon juice, garlic, salt, chopped onion) I have even added a splash of braggs and that is good too. 5. then bend all together again... Most importantly is to chill it for a few hours before you taste it! I cant stand it warm...bleck...but once its cold the flavor seems to really change and mellow out! You just have to play with it until you find a flavor you like, mine is always really herby and garlicy! But I like it that way! jerushy1944 <no_reply > wrote: Recipe, please? What DOES it take to cover up the beany taste??? I may have to sprout garbanzos again. Tommie http://www.rawburchard.blogspot.com rawfood , Sherry <dobeythehouseelf wrote: > > I make a raw hummas that everyone who has tried it so far has loved it, I even have a request to bring some to a dinner this week. > > BUT...I find that with raw hummas, you need to add seasoning to it. I add a lot of fresh herbs and lots of garlic and pepper. > > I love it and will continue to enjoy it (in moderation--of coarse) > > just my two cents on the subject.... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 27, 2006 Report Share Posted February 27, 2006 Thanks, Sherry! One question--how long are the sprouts when you use them for hummus? Tommie http://www.rawburchard.blogspot.com rawfood , Sherry <dobeythehouseelf wrote: > > 3 cups sprouted chick peas > 1 cup olive oil > 1/2 cup tahini > lemon juice (to taste) > garlic--several cloves (to taste) > sea salt ( to taste) > pepper (to taste)--I use lots of fresh milled > fresh herbs--I use basil, cilantro, oregano > onion--I use whatever I have (green, purple, white, mexican) > splash of paprika > > 1. put peas in blender or food processor and add 1/2 the oil > 2. blend till mostly blended, then add rest of oil > 3. add tahini > 4. Here is the step where I add whatever I have on hand for herbs, and seasoning, lemon juice, garlic, salt, chopped onion) I have even added a splash of braggs and that is good too. > 5. then bend all together again... > > Most importantly is to chill it for a few hours before you taste it! I cant stand it warm...bleck...but once its cold the flavor seems to really change and mellow out! You just have to play with it until you find a flavor you like, mine is always really herby and garlicy! But I like it that way! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 27, 2006 Report Share Posted February 27, 2006 ive been doing it when they just get thier tails and still look like pollywogs! jerushy1944 <no_reply > wrote: Thanks, Sherry! One question--how long are the sprouts when you use them for hummus? Tommie http://www.rawburchard.blogspot.com rawfood , Sherry <dobeythehouseelf wrote: > > 3 cups sprouted chick peas > 1 cup olive oil > 1/2 cup tahini > lemon juice (to taste) > garlic--several cloves (to taste) > sea salt ( to taste) > pepper (to taste)--I use lots of fresh milled > fresh herbs--I use basil, cilantro, oregano > onion--I use whatever I have (green, purple, white, mexican) > splash of paprika > > 1. put peas in blender or food processor and add 1/2 the oil > 2. blend till mostly blended, then add rest of oil > 3. add tahini > 4. Here is the step where I add whatever I have on hand for herbs, and seasoning, lemon juice, garlic, salt, chopped onion) I have even added a splash of braggs and that is good too. > 5. then bend all together again... > > Most importantly is to chill it for a few hours before you taste it! I cant stand it warm...bleck...but once its cold the flavor seems to really change and mellow out! You just have to play with it until you find a flavor you like, mine is always really herby and garlicy! But I like it that way! Quote Link to comment Share on other sites More sharing options...
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