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Sprouted Raw Nut Hummus

An absolute staple for anyone needing food in a hurry: hummus! There are endless varieties you can make, as well as endless ways to use it. I keep a stash in my freezer to tap into when I have little time for food prep or when last minute guests arrive. I even take some with me when I travel.

Main dish, Spread Arabic

Sprouted, raw hummus is an excellent whole foods vegetarian source of alkalizing protein, heart healthy fats, enzymes, vitamins, minerals, and antioxidant rich carbs, making it a perfect energizing replenishment post work-out. Check out the various suggested ways to serve them and share your own ideas to inspire us all.

Sprouted Raw Nut Hummus

Makes approx. 3½ cups

Ingredients:

  • 1 cup each, raw almonds and cashews* (Soak in water 8 hours or overnight then drain and rinse)
  • 1 to 2 teaspoons fresh garlic
  • ½ cup Vidalia onion, chopped
  • ¼ to ⅓ cup raw tahini (sesame seed paste)
  • 1 teaspoon ground cumin
  • ⅓ to ½ cup fresh lemon juice, or to taste
  • ¼ to ⅓ cup  extra virgin olive oil
  • ½ teaspoon Maison Orphee fine sea salt and freshly ground pepper or to taste
  • To serve: Cayenne pepper, lemon zest, and fresh chopped herbs

Directions:

1. Puree first 3 ingredients in a food processor then add the tahini, cumin, and lemon juice. Blend to combine, and while processor is running, slowly drizzle in olive oil. Adjust thickness with the amount of oil and lemon juice used. A very thick texture is best if using in wraps such as nori leaves.

Taste and adjust seasonings as desired.

2. To serve as a dip, transfer to a bowl and drizzle with additional olive oil, sprinkle with lemon zest and cayenne pepper or paprika, and enjoy with veggie crudités such as carrot, zucchini or jicama, baby romaine, nori, or endive leaves and gluten free or sprouted crackers. For wraps, chill for at least one hour and then spread wrap with a two inch wide and ¼ to ½ inch thick layer of hummus. Top with chopped leafy greens and fingers of thinly sliced veggies such as carrots, peppers, cucumber, celery, avocado, cabbage, and so on, rolling tightly and securing wrap with a toothpick if needed. Use parchment paper to wrap.

*Soaking the nuts activates enzyme activity for improved digestion and nutrient absorption.