Tri-Colored Hummus with Crudites
Submitted by thedailyraw on July 9, 2007 - 1:37pm
Ingredients:
HUMMUS
2 cup dried garbanzo beans (chickpeas), sprouted
¼ cup raw
tahini
Juice of 1 lemon
clove garlic, minced
6 tablespoon water
1 tablespoon olive oil
1 teaspoon sea
salt
1 cup sun-dried tomato, soaked til soft
1 cup spinach
CRUDITES
cucumber slices
carrot
slices
broccoli spears
Preparation:
In a food processor, combine all the hummus ingredients except the sun-dried tomatoes and spinach.
Divide hummus into three portions, leaving one of the portions in the food processor.
Put sun-dried tomatoes in the food processor with the hummus. Blend until creamy and slightly chunky. Remove sun-dried tomato hummus. Set aside.
Rinse processor and add spinach with the second portion of hummus. Combine thoroughly.
Sprouting is super easy.
1. Place garbanzo beans in a glass jar or bowl and cover it with water. Let it soak in the refrigerator overnight.
2. Drain beans then fill with water and drain
again.
3. Now set the jar at a 45º angle with good air flow.
4. Continue to rinse and drain for a day or two until little white tails sprout from the bean.
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No responses to "Tri-Colored Hummus with Crudites "
1.
Ok...sprouting. Does sprouting have to occur in a jar...what about a glass bowl. I am soaking chick peas in a glass bowl...cover with cheese cloth. Ok I scrolled up and answered my own question. You are an angel.
2.
Okay... i just made nearly this exact thing... but without spinach and it was sooooo good... I used to make home made non-raw hummus and I was always disapointed with it... so before I made this one I was already prepared for defeat... but its closer the taste of store bought hummus than I have ever before... yum yum yum... I was so excited about it I just left life a 5 min message on my sisters phone telling her how tasty it was
3.
Okay... i just made nearly this exact thing... but without spinach and it was sooooo good... I used to make home made non-raw hummus and I was always disapointed with it... so before I made this one I was already prepared for defeat... but its closer the taste of store bought hummus than I have ever before... yum yum yum... I was so excited about it I just left life a 5 min message on my sisters phone telling her how tasty it was
4.
This is a great idea! I am going to try it out. I am also curious of if the sprouting will make the humus taste different. I will post my findings once I have tried it out.
5.
This looks like great toddler food! I think I'll try it on my son. Does the sprouting make the chickpeas taste different?
6.
Raw cheese and flax crackers! I must have been smoking parsley when I typed this recipe. Yes parsley or even cilantro would be great. Thanks again for looking after me, RCBAlive!
7.
By the way, I just noticed that the measurement for the tahini is 1/2 raw. I assume that should be 1/2 cup?
Another idea would be to use parsley instead of spinach for an herbed hummus, although I am not sure how much you would use.
8.
My pleasure thedailyraw. I think 2 cups dried chickpeas, sprouted would be very clear to all. I wonder how many other recipes have the same questionable reference when using soaked or sprouted ingredients.
9.
Okay, first of all thank you RCBAlive for bringing this up, you had a very good point about the sprouting and I wanted to get it right, so thank you again. I think it is clear now.
10.
Maybe 2 cups unsprouted chickpeas? or how about 2 cups to be sprouted chickpeas :)
11.
Hi- I really like the colors of this one. It also gives your guests a choice - some may like the tomato and some may like the spinach more. I used to eat regular hummus and got to the point of not liking it. But I have found that freshly sprouted garbanzo beans are totally better and refreshing. If you've ever opened a can of garbanzo beans they can have a strong smell- but you don't get this with the sprouted ones. I also heard they increase endorphins in your brain so they're like a natural buzz or aphrodesiac. I like mine with cayenne and jalepenos as well! They might be good with apricots or peaches, or nectarines too. I love your presentation- sometimes I forget to do something like this and it's good to remember. It shows that you have a lot of fun with it and you make the lifestyle seem effortless. Great job!=)
12.
You're very welcome. Two cups before sprouting. I start with two cups of the chickpeas, then sprout them. Do you think it should read two cups sprouted chickpeas or two cups chickpeas, sprouted? I think I worded it correctly but any guidance would be appreciated. Thanks.
13.
Sounds and looks very good. Just for clarication purposes, when you say 2 cups of chickpeas, sprouted, do you mean 2 cups after or before you sprout? The chickpeas increase in size after soaking and sprouting and two cups before sprouting could end up being 3 or more cups after sprouting. Thanks!
14.
Ooops, I guess that could be important, huh? I have corrected the recipe. Thanks.
15.
How much sprouted chickpeas? Did I miss it? :)
16.
That's a great question! You use the whole bean. And the tail doesn't have to be long. As soon as I see the white tail popping out, I use them.
17.
This was the easiest explanation on sprouting I have seen. I have one question, sorry if it’s kind of a dumb one but I really want to get into sprouting. When you see the white tails is that the only part that you eat or do you eat the whole thing.
Thank you