So a few months ago, we made a hummus with kalamata olives and sun dried tomatoes, and it was deemed PIZZA HUMMUS! Well, this is just as delicious, except with one major improvement: it’s RAW! That’s right, folks! Pizza hummus has received a major nutritional upgrade... but don’t worry, healthier doesn’t mean any less tasty!
And guess what? I actually made a recipe for it! Hip hip hooray! I am acquiring new skills, like sprouting, soaking, dehydrating, and even (GASP!) actually writing down recipes as I go along! It’s crazy, I know. The turning of a new leaf has begun… now let’s see if I can keep it up…
Sun Dried Tomato and Kalamata Olive Hummus (RAW):
- 1 1/2 cups sun dried tomatoes (you know, the dry kind!)
- 2 cups cool filtered water (See method for precious information)
- 2 cups sprouted garbanzo beans
- 4 tablespoons raw tahini
- 5 cloves of garlic
- The juice from one large juicy lemon
- 3/4 cup cold pressed extra virgin olive oil
- 1/2 cup kalamata olives
- cracked black pepper and himalayan sea salt to taste
Method to great hummus success:
- First things first, reconstitute your sun dried tomatoes in the 2 cups of filtered water in a small bowl. I believe a half an hour or more of soaking is good enough, but if you are like me and accidently let them soak for two days because you forgot about them, that is okay too! You are going to use the liquid AND the tomatoes, so as long as the flavor is in one or the other, that’s all that matters!
- Once the tomatoes have been brought back to a semi alive state, separate them from their delicious soak water. Save the water.
- Add all of the ingredients except the soak water into your food processor (a good blender would work too, I believe!) and with the motor running, slowly add in 1 1/2 cups of the soak water. Blend together into a smooth consistency. If you need to add more liquid, go for it, but do it slowly so that you can get the consistency just right.
And that’s it! Now you can dip your favorite fresh or dehydrated veggies in this, use in nori wraps, or even use as a spread on some raw pizza crust! Or just eat it by the spoonful!
Well look what we have here! Chickpea sprouts!
So obviously according to this recipe, I finally figured out the art of sprouting that I was struggling so hard to achieve. As it turns out, all you have to do is follow directions and then like magic the perfect sprout is achieved! Silly me, thinking I can improvise everything. Tisk, tisk!
Want to learn how to sprout? If you can follow simple directions and be a sprout mamma or pappa for a couple of days, then you can sprout! It really is simple and quite fun actually, especially if you are a gardening nerd like myself.
I found a great sprouting resource over at Sprout People. They even made a really quick video to show you how simple sprouting is… check it out here! Underneath the how to video you will even find written instructions for sprouting garbanzo beans.