Some like it hot! And so do I…
I’ve done a no-bean zucchini based raw vegan hummus before so this time I thought I’d try my hand at a different version of this Middle Eastern favorite. Actually this hummus has a Moroccan twist. I use harissa to spice it up, a blend of North African hot pepper, cumin and coriander. I loooove it.
I’ve also been kinda lime obsessed lately. I got 3 or 4 pounds of ripe and juicy limes at the farmer’s market and I’ve been squeezing lime juice into pretty much everything. Limes – and lemons – as well as hot peppers are actually super beauty-boosting weapons. They’re loaded with Vitamin C, which is a vital molecule for skin health among other things, and they’re also great fat burners. I’ve found drinking lemon juice with a dash of cayenne pepper first thing in the morning to be especially powerful (it’s really great for detoxing the body). So I like to use this winning citrus and hot pepper combo in my recipes as much as possible, and in fact it works with an amazingly wide array of veggies and flavors.
2 cups of sprouted chickpeas
2 large red bell peppers
Pinch of Celtic Salt
Dash of Harissa powder (to taste)
Juice of 3 limes
2 garlic cloves
1 tablespoon of tahini
1 1/2 cups of spring water
Put all the ingredients in a Vitamix and blend away! If you have a regular blender you’ll probably need to add a little more water but try not to overdo it so you keep the consistency nice and thick.
I highly recommend sprouting the chickpeas before eating them raw. They’re less starchy, more easily digestible and have higher nutritional value. To sprout the garbanzo beans simply soak them overnight, then rinse them thoroughly and let them sit for another day or two. Of course you can steam or boil the beans if you prefer them that way.
I’ve found that this hummus can be kept in the fridge for 2 or 3 days no prob. It actually tastes better with time.