Chickpea Hummus

Chickpea Hummus

Raw Hummus

1 ½ cups       dry chickpeas

Soak for 12 hours, rinse well.  Chickpeas will double in size to 3 cups.

1 cup            cold pressed olive oil

½ cup           raw tahini

1 tbsp.           lemon juice

1 clove          garlic, minced, or ¼ tsp. garlic powder (optional)

1 tsp.            sea salt

Water           as needed

In a food processor grind the soften chickpeas * with ½ cup of the olive oil.  Gradually blend in the remaining ½ cup of oil.  Add water to reach the desired thickness.  When creamy, blend in the tahini, then the lemon juice.  Keep blending until creamy again.  Add garlic, if desired, and blend again.  Add sea salt to taste.

* I like to covered the soften chickpeas with 120 degree water.  Let set until water cools; drain well, then continue.

Can be eaten right away, but it tastes even better a couple hours later.  Enjoy with veggies or flax crackers.


Store in the refrigerator; keeps 5 to 7 days.

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