Hippy Gourmet at Cafe Gratitude making raw vegan 'Hummus'

tahini

🥗Healthier: sunflower seed butter

💰Cheaper: peanut butter

Sunflower seed butter is a nut-free alternative, while peanut butter is often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is a budget-friendly option.

fresh parsley

🥗Healthier: fresh cilantro

💰Cheaper: dried parsley

Cilantro adds a different flavor, while dried parsley is more economical.

raw chickpeas

🥗Healthier: canned chickpeas

💰Cheaper: dried chickpeas

Canned chickpeas save time, while dried chickpeas are often cheaper.

Soak 2 cups of organic raw almonds overnight.

Chop 1 and 1/2 teaspoons of garlic.

Add soaked almonds to a food processor.

Add 1/4 cup plus 1 tablespoon tahini to the food processor.

Sprinkle in 3/4 teaspoon of black pepper.

Add almost 2 teaspoons of cumin to the mixture.

Add salt to taste.

Pulse the mixture in the food processor until combined.

Juice a lime and add the juice to the mixture.

Add extra virgin olive oil to the food processor.

Add water gradually, starting with half, to reach desired consistency.

Scrape down the sides of the food processor to ensure everything is mixed well.

Transfer the hummus to a serving bowl.

Drizzle additional olive oil on top of the hummus for garnish.

Serve with flax seed crackers and other dehydrated snacks.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens