Monday, July 9, 2007


This is from Alissa Cohen's awesome cookbook. I had the pleasure of staying with her for five days in March and learning a bunch of great raw recipes.

Tastes just as delicious as the hummus served in the finest Greek restaurants! You can change the flavor of this hummus by adding different vegetables, e.g.: red peppers = "Red Pepper Hummus," carrots = "Carrot Hummus," and so on.

4 cups sprouted chickpeas
1 cup tahini
1 cup onion
1 cup olive oil
1 cup lemon, peeled
1/2 bunch parsley
1 Tablespoon Braggs Liquid Aminos (I prefer Nama Shoyu)
1/8 teaspoon sea salt

Side note: CHICKPEAS - Acording to researchers, the mineral and protein content of chickpeas are of a level so high, that they may actually lower the risk of cancer and heart disease. Chickpeas also contain elements that prevent the wrinkling of skin. (nice!)

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