Not many people know this about me, but I tried my hand at bring a raw foodist for a year in University.
I loved the idea of raw food, it resonated with me. I used to chat online with raw foodists throughout California (and even one from Brighton!). They had seemingly endless access to fresh produce, tree ripened fruit and raw food chefs. I lived in beef country in a frozen tundra.
Also, I was completely broke.
I had no concept of what to put together and I basically ended up just eating pounds of greens, fruit and seeds every day. And more spirulina than I ever wanted to.
It wasn’t sustainable for me. I was spaced out a lot of the time and some days I was eating 200 grams worth of fruit sugars a day. It wasn’t good.
Also, when it’s -40 C outside, you just need some piping hot soup.
So, a few weeks ago, we happened to have a raw foodist coming to dinner. I was reluctant at first. But then thought it might be a fun challenge for my new vitamix and to see what sort of skills I had developed since university.
In case you haven’t guessed, I’m a simple eater. I like the taste of the basic ingredients in any food, so we decided on a large salad bar with some fun raw toppings.
This sprouted hummus blew my mind.
Completely blown. It was amazing.
I might have continued being a raw foodist if I had this hummus.
It’s so good and easy that I have started making raw hummus instead of regular cooked hummus now.
It does have a slightly grassier taste than normal hummus, but I really think that adds a certain something to it for me.
- 1 cup dried chickpeas
- 2 heaping tablespoons raw tahini
- 2 heaping tablespoons extra virgin olive oil
- 1 large cloves garlic
- juice of 2 medium lemons
- zest of 1 lemon
- ⅓ cup of water
- 1 tablespoon cumin
- 2 teaspoons coriander
- himalayan salt to taste
- If starting with dried beans, place your beans in a large bowl and fill with plenty of water.
- Soak for 8 -12 hours.
- Rinse and drain thoroughly.
- Leave your beans anywhere at room temp for 24 hours.
- At this point, you should see small sprouts coming from your chickpeas. If there are still no sprouts, rinse the beans, drain again and allow to sit for a further 24 hours.
- Place all your ingredients into your high speed food processor/blender and blend until creamy.
- Taste for flavor adding anything extra you like.