Two weeks ago, I attended a RAW Fundamentals class at Leaf Organics and learned simple techniques, tips and how-to’s for some easy, delicious raw recipes. I was so inspired and jazzed to discover how simple it can be. I learned to cut onions quickly and simply with less tears and most importantly, how to crack a coconut with less mess and less stress. I’ve already made at home 4 of the recipes we made in the workshop: a creamy nut-based mushroom soup (my fav), a raw sprouted oatmeal, raw hummus from sprouted chickpeas and a delightful smoothie.
Here’s a simple Raw-licious hummus recipe I adapted from Rod Rotundi’s RAW foods recipe.
Makes 12 servings.
1. I started with 2 cups sprouted chickpeas (I soaked and sprouted these myself!):
2. I blended these in a food processor until smooth and creamy.
3. Then I chopped up the following:
- 1/2 cup of cilantro
- 1 large lemon with skin removed, white pith intact
- 2 cloves of garlic
- 1/4 cup parsley
- 1/3 cup red onion
4. In a hi-speed blender with lemons at bottom, I blended all these with:
- 1/2 TBS olive oil
- 2 TBS of tahini paste
- 1 tsp low sodium soy sauce
5. I added the blended liquid to smooth chickpea paste. And garnished with:
- 1 TBS of toasted pumpkin seeds
- Some cilantro
You can enjoy this hummus with flax seed crackers or in a wrap with lettuce, sprouts, tomatoes and a large green collard leaf. Today I enjoyed it on a bunch of spring greens and some flax crackers. Delightfully raw, good-for-you and green (yes slightly green from the cilantro and parsley!)
Recipe variation: Not ready for RAW? You can enjoy recipe using canned garbanzos (chickpeas).
Q: What are some of your favorite dips/spreads?
To discover simple ways to add RAW to your lifestyle, check out this book by the raw-mazing Chef Rod Rotundi: Raw Food for Real People
Nutrition info (56g serving):
Cal 60
Fat 2.5g
Chol 0mg
Sodium 115mg
Fiber 2g
Sugar 1g
Protein 2g
Filed under: Mix-It-Up MONDAY!, Nutri-Savvy, Uncategorized
