Hummus is one of the very few things not raw, that I still incorporate in my diet. I cook my chickpeas in a slow cooker, which heats on low around 170 degrees, so no, this not a raw hummus, but suitable for vegans, non-100% raw fooders, and fabulous people who love hummus as much as I do. If you still buy hummus in the store, be weary of the preservatives and possible industrial materials that could be lurking in your whipped concoction which may have a pasty consistency. The mission to make my own hummus started when I really went raw and became so sensitive to things that I would have immediate allergic reactions after eating something “toxic.” Store bought hummus always made me sneeze, immediately after! I make all kinds of hummus, but this is one of my favorite kinds, because I enjoy spicy dishes.
Ingredients:
16 oz/1 lb bag of chickpeas, pre-soaked and then cooked, 1/2 cup of extra virgin olive oil, 3 Tablespoons of yellow curry, 1 tablespoon of paprika, 2 tablespoons sea salt, red pepper to suit your pepper tolerance, dash of cumin , juice of 3 organic lemons
Put all in high speed blender and blend until a creamy, thick consistency. Pour into bowl and sprinkle the top with thyme, red pepper, and any other seasonings you like. Keeps in fridge, use for wraps, salads, or as a dip. Enjoy!
The copyright of this recipe is owned by Esosa Edosomwan (AKA Chef Eazy E.) Permission to republish this recipe in print or online must be granted by the author in writing.
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