Hummus is downright unfairly delicious. I once read this article about how the massive demand of hummus was the sole factor responsible for a number of farmers exchanging crops for chick peas. This article isn’t the exact one I read, but it drives the point across. Unfortunately, raw chick peas don’t have the same flavor as the cooked ones, and so don’t deliver the same taste as the traditional version. I recently made a raw sprouted chick pea hummus that was quite lovely, and will post that recipe one day soon. So because that cooked chick pea flavor isn’t really attainable, it actually opens up our options. It means we need to get the flavor from the tahini, cumin and other spices, so we can use different things for bulk. Zucchini is a popular one. I’ve seen a bunch of tasty looking beetroot versions. Today, I’m going to share a recipe for a sprouted lentil hummus with you, which is my favorite ingredient to use as the main bulk in a raw hummus, mainly because of its health benefits.
Raw Sprouted Lentil Hummus Crudite
Sprouting lentils is easy, and boasts a myriad of health benefits. Here’s an article detailing how to sprout them and a few of the health benefits. There’s a bunch of cool stuff you can do with sprouted lentils, and I am planning a blog post where I will compile a bunch of those awesome recipes/techniques! I’ve already posted one of those recipes, my sprouted lentil goji berry flax crackers. I’ve also used sprouted lentils for bread, a number of sauces, in salads, and even in smoothies!
In the mean time, this lentil hummus recipe is a great starting point. It’s pretty thin, so it works as both a dip and a sauce. You could make a really interesting middle eastern flavored raw rice dish using this as the sauce.
Oh and guess what!? You can put this recipe in the dehydrator if you make too much (like I did – this is a big recipe), and it makes a delicious lentil hummus flavored cracker!
Makes 6 cups of Lentil Hummus