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Houmous germé

Houmous germé
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The difference between a raw hummus and a cooked hummus is dramatic but delicious. When you try this recipe you will understand why raw foodists call their diets living foods.


2 cups chickpeas (garbanzo beans), —
— soaked 12 hours, sprouted 48 hours & drained
2 – 4 cloves garlic, chopped
1/2 cup water
1/4 – 1/2 cup raw tahini
2 Tbs Bragg’s liquid seasoning
Splash, lemon juice, to taste
4 Tbs parsley, chopped
2 – 4 Tbs extra virgin olive oil


Combine chickpeas, water, and garlic in a food processor and pulse until chickpeas are broken down and garlic is mixed in.

Add tahini, Bragg’s, lemon juice, and parsley. Process until smooth. Add more liquid if necessary to achieve desired consistency. Taste and adjust, garlic, lemon, or Bragg’s as needed. Serve drizzled with olive oil

Makes 2 1/2 – 3 cups of hummus that is absolutely delicious. Stores in a sealed container for 3 days in the fridge.

Source: The Raw Gourmet by Nomi Shannon

Bob’s Red Mill Garbanzo Beans (chickpeas) are available from Amazon.com.

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