Best 3 Raw Hummus Recipes
Indulge in the delectable world of raw hummus, a culinary symphony that tantalizes taste buds and nourishes the body. This creamy, vibrant dip, crafted from nature's finest ingredients, offers a symphony of flavors and textures that will leave you craving more. Dive into a treasure trove of raw hummus recipes, each boasting unique twists and culinary surprises. From the classic delight of traditional hummus to innovative variations that incorporate fresh herbs, zesty spices, and roasted vegetables, this collection caters to every palate.
Embark on a culinary journey that explores the depths of flavor and the boundless creativity of raw hummus. Discover recipes that showcase the vibrant colors and textures of fresh produce, where each ingredient shines through in perfect harmony. Whether you seek a classic dip for your favorite veggies or a creative spread to elevate your next gathering, this compilation has something for every hummus aficionado. Prepare to be amazed by the versatility and sheer deliciousness of raw hummus.
RAW CASHEW CHICKPEA HUMMUS!
Try it and you will wonder why you ever made hummus out of a can before! Not only is this recipe addicting it is very good for you. Enjoy!
Provided by Jazmina
Categories Lunch/Snacks
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In food processor or mortar and pestle grind cashews and garlic until small.
- Add in chickpeas (see note below on how to sprout them), ginger, salt and spices/herbs. Grind until chickpeas are small bits.
- Add in lemon/lime juice and olive oil and blend until smooth. You may need to add a splash of water to reach desired consistency (smooth but not runny).
- That's it your ready to eat enjoy!
- How to sprout chickpeas: Rinse and soak 1 cup of dried chickpeas for 12-24 hours, if soaking for 24 hours rinse and add new water half way through. After they have soaked rinse and place in a large clean glass jar and place cheesecloth over the top with an elastic. Place on its side so the chickpeas get a lot of air circulation in a well lit room. Chickpeas will take 1-4 days to sprout and will need to be rinsed 2-3 times a day. They are ready to eat when the "tail" is 1/4-1/2 inch long :).
RAW CASHEW HUMMUS - BEAN-FREE!
This "hummus" has no chick peas, making it great for a primal/paleo diet or anyone else who doesn't eat beans. There are 3 variations listed (four if you count the base recipe). It was posted on whole9life.com and created by the author of theclothesmakethegirl.blogspot.com
Provided by mayness
Categories Nuts
Time 3h15m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 12
Steps:
- Soak cashews for at least 3 hours.
- Drain and rinse cashews a few times.
- Place cashews and all remaining ingredients in a food processor.
- Variations: add either the olives, OR red pepper and paprika, OR sun-dried tomatoes. Or, just leave those out for a simple plain "hummus.".
- Puree in the food processor until well blended - it will be very thick.
- Add water 1/4 cup at a time until desired texture.
- Garnish with fresh parsley if desired.
RAW HUMMUS
Raw organic hummus. A treat from traditionally cooked hummus and causes very little gas because all the enzymes are still there. When I serve this I make a depression in the middle and fill it with olive oil. Serve with pita bread, carrot or celery sticks, or small romaine leaves.
Provided by EMILKALIL
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time P3DT17m
Yield 20
Number Of Ingredients 7
Steps:
- Soak the beans for 24 hours. Drain, and let sit for 2 to 3 days, until the bean's sprouts are about 1/2 inch long. Rinse the beans once or twice a day.
- Bring a large pot of water to a boil. Remove from heat, and let stand for 1 minute. Place the sprouted beans in the hot water, and let sit for 1 minute. Drain. If you do not do this step, the hummus will be awful.
- Place the sprouted beans into the container of a large food processor. Add the tahini, sea salt, lemon juice, and garlic. Process until smooth, adding water if necessary. It will take 3 to 5 minutes to blend. Let sit in the food processor for 5 minutes to allow the beans to absorb as much of the water as possible. If too thick, add more water, and blend again. Taste and adjust seasonings if needed. Spoon into a serving dish, and garnish with paprika.
Nutrition Facts : Calories 66.7 calories, Carbohydrate 10.8 g, Fat 1.8 g, Fiber 3.3 g, Protein 3.3 g, SaturatedFat 0.2 g, Sodium 93.9 mg, Sugar 1.6 g
Tips:
- To achieve the smoothest hummus, use a high-powered blender or food processor.
- If you don't have tahini, you can make your own by blending sesame seeds in a food processor until they release their oils and form a smooth paste.
- To make your hummus extra creamy, add a tablespoon or two of olive oil while blending.
- For a more flavorful hummus, use roasted garlic instead of raw garlic.
- To add a bit of heat to your hummus, add a pinch of cayenne pepper or chili powder.
- If you want a thinner hummus, add a little bit of water or lemon juice while blending.
- Serve your hummus with pita bread, vegetables, or crackers.
Conclusion:
Raw hummus is a delicious and healthy snack or appetizer that is easy to make. With a few simple ingredients, you can create a creamy, flavorful hummus that is perfect for any occasion. So next time you're looking for a healthy and satisfying snack, try making a batch of raw hummus. You won't be disappointed!
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