However, you spell it, however you say it, hommus is yummy! I've seen lots of recipes called things like "Delicious raw Hommus - Chickpea Free!" or "Yummy Zucchini Hommus" but when chickpeas are so delicious, why would you want to make hommus without them? I consider it a crime... so I got in the kitchen and created this beautiful, chunky, flavoursome dip. Far nicer than any cooked hommus I ever had!
3/8 cup sprouted chickpeas* (for the non-mathematically minded that means fill the 1/4 cup measure, then half fill it)
1 1/2 to 2 tbsp raw tahini
1/2 tbsp chopped fresh parsley
1 tbsp lemon juice
2 tbsp coconut water (ie fresh from a coconut) or spring/filtered water, or more lemon juice if you like it zingy
1 smallish garlic clove, crushed
1 big spring onion, white part only of course, chopped roughly
Place the chickpeas, onion, parsley and garlic in a food processor and finely mince then add all other ingredients and process until smooth (or not so smooth if thats how you like it :-)
Serve in a bowl with sprouted chickpeas thrown on top.
* To sprout chickpeas, soak them for a minimum of about 8 hours with LOTS of water - these things are seriously like sponges, so if you're going out/to bed while they're soaking make sure there is plenty of water for them to soak up. Place them in a strainer/colander or something similar and put them on the draining board of your sink (or anywhere else really) and leave them to sprout, rinsing a few times a day. Their tails wikll start growing after 1 or 2 days but I love them so much that I usually start munching on them before they even start sprouting...