My husband is a wiz in the raw kitchen. So, I thought instead of keeping him and his recipes all to myself I will share the best ones with you to extend the culinary love and taste sensation.
Traditionally, hummus is made with garbanzo bean and although we promote the use of cooked legumes on occasion, we feel all cooked beans are better when fermented or cultured to make them easier on digestion.
Because you don't have to mess with cooking the beans, as with traditional hummus, you can whip up this raw dip in no time flat.
All you need to do is remember to soak your walnuts the night before you make your recipe.
Nuts and seeds are a perfect alternative to beans in most standard recipes. And this Middle Eastern favorite is no exception.
If you are looking for a lighter type hummus, which in my opinion
isn't as tasty, you can also use yellow squash or zucchini instead of
walnuts. Or, try using a less oilier nut or seed, like almond or sunflower seed.
It will firm up a bit when you refrigerate it, so keep this in mind.
So, here you have it: a delicious, savory hummus recipe that is more like the taste of traditional hummus, but made with raw and living goodness!
We like to wrap this hummus up in a collard leaf with other veggies and maybe some diced raw olives for a Middle Eastern accent.