Many thanks to Duncan Nash at Stop Theft in Auckland, New Zealand for complaining that my first posting of this recipe sounded WAY too hard. Actually this dish is one of my all time favorites because it is so easy to make. So here is the simplified version.
I love this dish because it gives a good shot of easy to digest protein & calcium, the healing power of garlic along with a healthy raw vegetable. Most Hummus recipes call for tahini, or ground up sesame seeds made into a paste. To get maximum nutrient value I prefer soaking raw unhusked sesame seeds and rinsing well to get rid of the enzyme inhibitors. It also starts the sprouting process kicking up the nutrients the body can assimilate.
All my recipes are designed for a small food processor because I believe it’s important to eat fresh rather then storing leftovers in the frig. (Again for maximum nutrients.) If you are preparing for a large group simply double or triple the recipe and use a regular size processor.
Preparation: Simply soak ½ cup of organic sesame seeds (I prefer the unhusked) 4 hours, rinse and drain in a colander. They are now ready to use right away or any time that day. (You will find they start going bitter if they sit for another day.)
In food processor:
I cup of raw organic cauliflower or zucchini (courgette)
Grind until fine
1/2 cup soaked and drained organic unhulled sesame seeds
3 Tbl filtered water
1 Tsp ground cumin
½ clove garlic
1 lime, juiced (or 1/2 lemon juiced)
Salt to taste
Blend the heck out of it until smooth and thick and you can no longer see the sesame seeds. If not easily blending just add a couple of Tbl of water. Once blended taste, then add extra salt or lemon juice.
Recipe modified and adapted from: Matt Amsden’s, RAWvolution Gourmet Living Cuisine.