A Raw Hummus
Another raw adventure. I love hummus but I don’t know how it will be with raw germinated chick peas. There are recipes for this so someone somewhere has eaten it before and I presume, lived to write their recipe.
I put 1 cup chick peas to soak overnight and then had them in the strainer you see for about 4 days, rinsing them several times a day. My husband ate one and told me it was interesting. Not to be left behind, I tried one also. I found a bean sprout taste and only a bare hint of what a chick pea usually tastes like to me.
Today I made the raw hummus, following a recipe in a small book I have had for some time, “Graines germées et jeunes pousses” by Chantal and Lionel Clergeaud. I think their ½ glass water was not the same as my standard American ½ cup measure. Next time I will use less water. I added some tahini and oil to compensate. My one cup of dried peas gave 200 grams of sprouts so I adjusted accordingly, except for the water fortunately (I did not add ¾ cup water!).
Here is their recipe:
125g sprouted chick peas
2 cloves garlic
2 soup-spoonfuls lemon juice
2 soup-spoonfuls tahini (sesame seed purée)
1 soup-spoonful olive oil
½ teaspoonful ground cumin
chopped mint (I won’t be adding this.)
Put everything in the blender with ½ glass of water.
I found that the flavours had blended during the couple hours in the refrigerator. There seemed to be less of a bean sprout taste, unless that was just because I was prepared for that taste. All in all, it was lighter and not as tasty as the traditional version. Plus fin, as we would say in French. A satisfying dish nevertheless.