Hi!

I am scared of kitchens and food preparation. with raw foods it is not nearly as intimidating. My first raw dish was made this evening!!!!

I combined two recipes

[www.rawtimes.com]
[foodcycles.org]

i used 3 cups sprouted chickpeas but the amount of cayanne was incredibly spicy and i have a high tolerance. so i added an additional cup (thank goodness i had it) and about 1/3 additional fresh squeezed lemon juice.

rough ingredients:
4 cups sprouted chickpeas
2 cloves garlic (couldve used one more clove)
1 cup fresh parsley
1 1/3 cups fresh squeezed lemon juice
1 teaspoon paprika (could use more)
1 teaspoon oregano
1/2 teaspoon cayenne (too much)
1/2 cumin (a little goes a long way)
3 tablespoons raw (unsoaked) seasame seeds
- threw in the food processor

did not add salt - will add with each serving






its quite scrumptious! i have been all about traditional hummus but this is an excellent live alternative.

anyone made it differently? have advice for me?




my next dish will be gazpacho! ideas?





wooooohooooo!

Dayum...that's a lot of lemon juice! 1 and a half cups?! <<pucker>>

i do love lemons...

haha

its ridiculously spicy, my eyes and nose are watering as i eat it. no more cayenne in hummus... jeeezzz ;-)

I use sunflower seeds instead, chickpeas are too hard to digest raw for me. I've heard good things about the zucchini hummus but haven't tried it yet.

Maybe have your spicy hummus in a lettuce wrap with shredded veg, that will tame the heat a bit.

my next dish will be gazpacho! ideas?

Add a little piece of Beet to the Gazpacho. It really makes for a nice color. Nice and healthy too.

Greens tend to overwhelm the red in the tomatoes, so a little beet really helps. Don't put in too much then the flavor will change too much

I like the zucchini hummus too. It's much lighter, so I can eat more of it. The only problem is that making hummus with a veggie base instead of beans or seeds makes it a little more watery, so it doesn't have the same meaty thickness of traditional hummus. When I share it with people it only gets so-so approval. Some day I may try dehydrating some of the zukes first to see if that is an improvement.

If you add a little fresh ground flax or chia seeds it should thicken up. Just a bit at a time though!

Coco, You're right. I will have to try that. Maybe I'll use golden flax to keep the color of the hummus pale.

You can make this recipe even simpler, by cutting out some of the spices.

I love zucchini hummus. Mine has always been just as thick as bean hummus. Maybe you can try less on some of the liquids or squeezing out any zucchini water.

Simple Raw Recipes & Health Tips

scottiethomas Wrote:
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> its ridiculously spicy, my eyes and nose are
> watering as i eat it. no more cayenne in hummus...
> jeeezzz ;-)

I've been blending raw chickpea sprouts with coconut, chives and carrots, it could stand a little more zip. Next is Lebanese style with lemon and garlic.

welll sometimes i use sunflower seeds too

Yes, I thought that chick-peas were a no-no in the raw food world.

I wonder if running the zucchini threw a juicer first, then collecting the zucchini pulp would work? then you could just add whatever liquid you needed to alter the consistency... plus you could juice a few more things after the zucchini is out and have a delicious beverage to drink while making your hummus!!! lol