Almond Hummus (raw) recipe

Almond Hummus (raw)
by Karen the Raw Food Coach

Traditionally hummous is made with chickpeas. In raw food cuisine it's made with sprouted chickpeas - or at least it is by those who like it! For those that don't (and I sometimes do, sometimes don't...) then here's a fabulous alternative.

By swapping the chickpeas for almonds and adding in a few fresh herbs, here's a recipe that you'll find delicious, will fill you up, will be good in a salad, wrap or spread on crackers and will keep in the fridge for about five days.

Equipment: Food processor or homogenising juicer.

Ingredients:

2 cups soaked almonds
½ cup tahini
1 large garlic clove, minced
2 large lemons, juice of
¼ to ½ teaspoons Celtic sea salt (to taste)
1 Tbsp fresh chopped parsley
1 teaspoon basil
Directions:

Break down the almonds using your homogenising juicer with the blank plate, or, even better a high-powered food processor such as the Cuisinart. If you have neither, with sufficient time and patience you could use a hand blender, but take care with it as this is hard work.
Put the broken down almonds into a food processor along with all the other ingredients. Try to achieve a smooth consistency. Add a little water if necessary.
Process until you have it the way you like it. Some people like chunky bits of nut to remain, while others like it smooth - or you could take half out while chunky and process the rest to smoothness - they actually do taste a little different!
RAW COACH'S TOP TIPS:

Serve with green vegetables, such as lettuce, cabbage, and kale, or spread on flax crackers. Also good, of course, as a dip – great for taking on board a plane as it remains stable on a long flight, and good for car trips.