Sprouted Chickpea Hummus
from Dining in the Raw, Cooking with the Buff
by Rita Romano
Prato Publications, Italy, 1993
Last Updated:18 Jan 97
- 3 cups sprouted chickpeas
- 1/2 cup tahini
- 1/2 cup lemon juice
- 2 large cloves garlic
- 1/2 tsp. cumin
- 1/2 tsp. cayenne
- 1 tsp. oregano
- 1 tsp. paprika
- 1/4 cup toasted sesane seeds (optional)
Process all ingredients with S blade, adding water only if necessary to make a thick pate.
Serve with fresh vegetable slices.
Depending on the size of your processor, you may need to do this in steps.
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