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
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 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 :).
MEDITERRANEAN CHICKPEA HUMMUS
The ultimate Hummus dip no one can resist! There won't be anything left in the bowl by the end of the evening.
Provided by rainna
Categories Moroccan
Time 10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Blend garlic first.
- Add chickpeas, pulse for a few times at first, then puree, adding tahini paste through the feeder.
- Add in olive oil, lemon juice, soya sauce.
- Scrape down the sides of the bowl, then add salt, cumin, coriander, cayenne, lemon juice and water.
- Blend to a smooth paste.
- Transfer to a bowl, and garnish with some chopped parsley and cilantro leaves.
RAW SPROUTED CHICKPEA HUMMUS
Try sprouting chickpeas, then making hummus! Lots more nutrition and it tastes good too! Instructions for sprouting are included. Prep time does not include the sprouting. So plan to sprout 2-4 days before making recipe. Recipe for hummus from Meghan Pearson,Culinary Nutrition Expert and posted on Huffpost Living, Canada.
Provided by Sharon123
Categories Lemon
Time 15m
Yield 2 1/2 cups
Number Of Ingredients 8
Steps:
- To sprout chickpeas:.
- Rinse 1/2 cup of dried chickpeas and place in a wide-mouth container.
- Cover chickpeas with water, then cover the container with cheese cloth or other mesh, secure with a rubber band or tape, and let soak for 24 hours.
- Drain and rinse the beans through the cloth, then drain again.
- Store the jar out of direct sunlight at room temperature atop a kitchen towel. Lay the jar on its side with the bottom propped up so that excess water drains onto towel.
- Rinse and drain the chickpeas once every 8-12 hours for 36-48 hours (depending on how large you like your peas). The tails should be at least 1/4 inch long.
- Rinse and drain once more, and allow sprouted chickpeas to air dry. To store, place then in a container or plastic bag and refrigerate for up to 5-7 days.
- For the Hummus:.
- Add all ingredients to bowl of your food processor. Process on low until well incorporated and smooth. You will need to scrape down the sides of the bowl with a spatula from time to time.
- Enjoy with your favorite crackers, bread, or fresh crudite!
- Stores well in the refrigerator for up to a week.
Nutrition Facts : Calories 560.3, Fat 36.8, SaturatedFat 5, Sodium 1451.4, Carbohydrate 48.1, Fiber 9.8, Sugar 0.3, Protein 12.6
CHICKPEA HUMMUS
This is a great recipe that can be made in minutes. It's makes for an easy lunch served with pita chips and raw veggies.
Provided by Veggie Girl.
Categories Lunch/Snacks
Time 5m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 7
Steps:
- Place everything in a food processor and blend together.
- Add water until hummus is slightly less thick then desired, as it will thicken in the refrigerator.
- Chill for about an hour.
More about "raw cashew chickpea hummus recipes"
CHICKPEA, CASHEW AND CINNAMON HUMMUS - CHIAPPAS SISTERS
From thechiappas.com
Servings 4Total Time 5 minsEstimated Reading Time 3 mins
- BLITZ together until you have the consistency you want. You may need to add a little more olive oil for a smoother taste.
- For adults feel free to add some salt and pepper to season, but you should avoid this for the smaller people
CASHEW HUMMUS (RAW) | BEACH HOUSE KITCHEN
From beachhousekitchen.com
Estimated Reading Time 4 mins
GOLDEN TURMERIC CASHEW HUMMUS | PALEO, ANTI INFLAMMATORY, VEGAN
From blog.paleohacks.com
RAW CHICKPEA-FREE HUMMUS RECIPE | THE RAWTARIAN
From therawtarian.com
TOP 49 HUMMUS RECIPES RAW CHICKPEAS - ISTIMEWA.DIXIESEWING.COM
From istimewa.dixiesewing.com
CASHEW HUMMUS (NO BEANS) - CLEAN EATING KITCHEN
From cleaneatingkitchen.com
RAW HUMMUS - THE WORLD'S LARGEST COLLECTION OF VEGETARIAN RECIPES
From vegweb.com
RAW/VEGAN RECIPES – CASHEW & CHICKPEA HUMMUS | LIVING VEGAN
From livingvegan101.com
TOP 46 HUMMUS RECIPES RAW CHICKPEAS - METAL.PAKASAK.COM
From metal.pakasak.com
15 SNICKERDOODLE HUMMUS - SELECTED RECIPES
From selectedrecipe.com
15 CASHEW HUMMUS - SELECTED RECIPES
From selectedrecipe.com
CHICKPEA FREE HUMMUS — DELICIOUSLY RAW
From deliciouslyraw.kitchen
RAW/VEGAN RECIPES - CASHEW & CHICKPEA HUMMUS - YOUTUBE
From youtube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#15-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #appetizers #lunch #beans #no-cook #potluck #dinner-party #vegan #vegetarian #dips #dietary #gluten-free #chick-peas-garbanzos #free-of-something #brunch #to-go #technique
You'll also love