I am excited about raw food again and happy to share this easy recipe for raw hummus with you today! I rediscovered one of my all-time favorite vegan cookbooks and the author is big into soaking, sprouting, dehydrating – live food! One of my yoga teachers talks often about eating according to the seasons – an important principle of Ayurveda. And it’s so logical. When the air warms, we seek crisp, cooling, often raw food. When the air cools, we desire warm cooked foods. I want vegetarian food with life force! Food that leaves me feeling alive and energized. Food that is hardly processed or altered from it’s natural state. Raw food in the summer does my soul good.
Soaking is an amazing technique for getting more life force in food. Soaking nuts, seeds, grains, or beans releases enzyme inhibitors, allowing the sprouting process to occur. This is supposed to activate the life force inherent in the food. To soak an item, rinse it well in a strainer and then place in a bowl or jar with water well above the item being soaked. This is because as the nuts, seeds, or grains soak, they will absorb the liquid and expand. Soak the lentils for 10 hours. Rinse and drain well. Use immediately or store in refrigerator.
I happily spread this raw hummus on a piece of toasted gluten-free bread along with radish, broccoli sprouts, creamy avocado, and more spicy herb oil drizzle. I served it with a glass of iced Japanese Green Tea. That was my lunch. Oh joy!
I hope you experiment with soaking. It’s really simple and so wonderful to have a container of soaked nuts in the frig when the afternoon hunger hits. Or better yet, make your own almond butter with the soaked nuts. Later this week, I will share a delicious vegetarian pate recipe using soaked almonds and carrots.
Many warm weather blessings to you.
- LENTIL HUMMUS
- 1 cup dried red lentils, SOAKED OVERNIGHT- about 10 hours - see explanation above in text
- ⅓ cup tahini
- 1 clove garlic, minced
- 1 tsp ground cumin
- ½ tsp ground coriander
- ¼ teaspoon chipotle chili powder
- 2 tsp soy sauce
- 2 tsp balsamic vinegar
- 1 tbsp olive oil
- salt and freshly ground pepper
- SPICY HERB OIL DRIZZLE
- ½ cup Parsley, stems removed
- ½ cup Basil
- ¼ cup Mint Leaves
- 1 whole Serrano Chili Pepper, seeds removed
- ½ - ¾ cup Olive Oil
- HUMMUS: Combine soaked red lentils and all the ingredients into a food processor and process until hummus has achieved a smooth consistency. Add a little water, about 1 tablespoon, if it seems too thick. Season with salt and pepper to taste.
- SPICY HERB OIL DRIZZLE: In a food processor put your parsley, basil, mint leaves and Serrano chili pepper and pulse until finely chopped. With the food processor running, add your olive oil, add the oil in a slow stream until you have a desired consistency.
- Dribble large amounts of the herb oil all over the hummus making little paths with your finger for the oil to occupy
- Dip away or pile high on a sandwich.