Raw Cashew Hummus Bean Free Food

RAW HUMMUS

Raw Hummus image

Raw organic hummus. A treat from traditionally cooked hummus and causes very little gas because all the enzymes are still there. When I serve this I make a depression in the middle and fill it with olive oil. Serve with pita bread, carrot or celery sticks, or small romaine leaves.

Provided by EMILKALIL

Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes

Time P3DT17m

Yield 20

Number Of Ingredients 7

Ingredients

1 ½ cups dry garbanzo beans
2 tablespoons tahini
1 teaspoon sea salt
2 lemons, juiced
4 cloves garlic, crushed or to taste
1 cup filtered or spring water
1 pinch paprika

Steps:

Soak the beans for 24 hours. Drain, and let sit for 2 to 3 days, until the bean's sprouts are about 1/2 inch long. Rinse the beans once or twice a day.
Bring a large pot of water to a boil. Remove from heat, and let stand for 1 minute. Place the sprouted beans in the hot water, and let sit for 1 minute. Drain. If you do not do this step, the hummus will be awful.
Place the sprouted beans into the container of a large food processor. Add the tahini, sea salt, lemon juice, and garlic. Process until smooth, adding water if necessary. It will take 3 to 5 minutes to blend. Let sit in the food processor for 5 minutes to allow the beans to absorb as much of the water as possible. If too thick, add more water, and blend again. Taste and adjust seasonings if needed. Spoon into a serving dish, and garnish with paprika.

Nutrition Facts : Calories 66.7 calories, Carbohydrate 10.8 g, Fat 1.8 g, Fiber 3.3 g, Protein 3.3 g, SaturatedFat 0.2 g, Sodium 93.9 mg, Sugar 1.6 g

RAW CASHEW CHICKPEA HUMMUS!

Raw Cashew Chickpea Hummus! image

Try it and you will wonder why you ever made hummus out of a can before! Not only is this recipe addicting it is very good for you. Enjoy!

Provided by Jazmina

Categories Lunch/Snacks

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

2 1/2 cups chickpeas (sprouted)
1/2 cup cashews (raw)
2 garlic cloves
1/4 cup extra virgin olive oil (cold pressed)
1 lemons (juiced) or 1 lime (juiced)
1 inch ginger (grated)
1 teaspoon sea salt
1 teaspoon cumin (ground)
1 teaspoon coriander (ground)
1/2 teaspoon pepper (ground)
1/4-1/2 teaspoon cayenne
1 pinch turmeric
1 pinch cinnamon
2 tablespoons cilantro (optional)
2 tablespoons mint (optional)

Steps:

In food processor or mortar and pestle grind cashews and garlic until small.
Add in chickpeas (see note below on how to sprout them), ginger, salt and spices/herbs. Grind until chickpeas are small bits.
Add in lemon/lime juice and olive oil and blend until smooth. You may need to add a splash of water to reach desired consistency (smooth but not runny).
That's it your ready to eat enjoy!
How to sprout chickpeas: Rinse and soak 1 cup of dried chickpeas for 12-24 hours, if soaking for 24 hours rinse and add new water half way through. After they have soaked rinse and place in a large clean glass jar and place cheesecloth over the top with an elastic. Place on its side so the chickpeas get a lot of air circulation in a well lit room. Chickpeas will take 1-4 days to sprout and will need to be rinsed 2-3 times a day. They are ready to eat when the "tail" is 1/4-1/2 inch long :).

RAW CASHEW HUMMUS - BEAN-FREE!

Raw Cashew Hummus - Bean-Free! image

This "hummus" has no chick peas, making it great for a primal/paleo diet or anyone else who doesn't eat beans. There are 3 variations listed (four if you count the base recipe). It was posted on whole9life.com and created by the author of theclothesmakethegirl.blogspot.com

Provided by mayness

Categories Nuts

Time 3h15m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 12

Ingredients

1 cup raw cashews
1/4 cup tahini
1/3 cup lemon juice
2 garlic cloves, crushed
1/2 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon cayenne
25 canned olives (optional)
1 roasted red pepper (optional)
1/2 teaspoon paprika (optional)
6 sun-dried tomatoes (optional)
fresh parsley (optional)

Steps:

Soak cashews for at least 3 hours.
Drain and rinse cashews a few times.
Place cashews and all remaining ingredients in a food processor.
Variations: add either the olives, OR red pepper and paprika, OR sun-dried tomatoes. Or, just leave those out for a simple plain "hummus.".
Puree in the food processor until well blended - it will be very thick.
Add water 1/4 cup at a time until desired texture.
Garnish with fresh parsley if desired.

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