Raw Vegan Hummus

 Raw Vegan Hummus

1 can of chickpeas (alternatively if you want fresh, soak chick peas overnight, then cook with three sprigs of rosemary in unsalted waiter for about twenty minutes- you don’t want them completely soft. Salt at the end or they will go tough. Use roughly one cup.)

2 tbsp fresh ground toasted cumin (or four tbsp. of jarred cumin)

juice of one lemon

4 cloves of garlic minced

½ teaspoon apple cider vinegar

1 tbsp tahini

1 shallot, peeled and sliced

1 cup of extra virgin olive oil

*Alternative: 1/2 cup raw pumpkin seeds for added nutrition and flavour (you will need to adjust the seasoning and oil content slightly so the mixture remains smooth.)

Place in a food processor everything but the oil. Start blending and slowly add in the oil until desired thickness or smoothness.

*Can add cooked beets, raw spinach, and fresh herbs like coriander or mint to create a new favour or just to increase the nutritional value.

Print Friendly