I adore hummus! It’s uber delicious, creamy, filling, and addictive. As you may know, I follow a fruit-based, mostly raw vegan and low-fat diet. I eat 90% raw, which means I usually sprout my chickpeas or buy them sprouted from my natural store, before blending this up. But I do incorporate cooked foods, and in a pinch a can of chickpeas, rinsed and drained, will work too. This is an amazing hummus recipe using no oil or tahini, that tastes like pizza (yum!). It’s chickpeas, basil, sun dried tomatoes and olive juice with garlic, salt and pepper, and lemon juice to taste.
All you need is a blender! I can never get it to last very long, unfortunately! Serve with carrot “chips” and grape tomatoes–or try fresh bell pepper slices, mushrooms, celery sticks.
Low Fat Raw Vegan Hummus
1 can of chickpeas, drained (alternatively, 2 cups sprouted chickpeas)
1 lemon, juiced
1 clove of garlic
1/4 tsp paprika
7 pieces sun dried tomatoes (soaked for 2 hours)
Some brine from 1 jar of olives–make sure to get a jar of olives without olive oil in it.
Handful of fresh basil
Add everything into the blender and blend. I prefer to gradually add the brine in small amounts. My hummus turned out dark because the tomatoes I had on hand were a very deep red. The color of your tomatoes will determine the color of your hummus.
Also by Jessica: Raw Taco Salad (Rawco)
More healthy snacks: Cajun Kale Chips
Photo: Jessica Ferguson