(Almost) Raw Hummus

The idea for this particular recipe came from a good friend of my very health conscious roommate, Tai. I never thought of eating chickpeas raw, but they work beautifully here. (I usually make hummus with canned chickpeas, but the texture tends toward mushiness, the sodium content is high, and the flavor, flat.) The raw chickpeas, soaked for 36 hours, have a bright, grassy flavor. The texture is smooth but nutty and earthy, a bit like chunky peanut butter. What makes this "almost" raw is the tahini paste - a Middle Eastern staple made from lightly toasted sesame seeds. You're welcome to make this recipe completely raw by using raw tahini from a health food store - I haven't tried it, so I can't speak to the taste difference. (Generally, toasting enhances and deepens the flavor of a nut or spice.) Conversely, you're also welcome to use these proportions as a general guide and use cooked or canned chickpeas. (You probably won't need to add water.) And keep in mind, this recipe really is just a starting point, so adjust to your taste. I like lots of tahini and a hint of raw garlic. Play around with it until you develop your own favorite balance. And leftovers make amazing homemade falafel.

You will need: 

• Dried chickpeas (also called garbanzo beans), preferably organic. (1 cup of dried peas yields approximately 2 and 3/4 cups re-hydrated.) Rinse and pick out any pebbles or discolored beans. Place in a large bowl, and add cool water until water level is 2 inches above the peas. Cover bowl and leave at room temperature for 36 hours. Every 12 hours, rinse well and change water.
• For every 1 cup of re-hydrated chickpeas, you will need:
• 2 tablespoons water
• 2 tablespoons extra virgin olive oil
• 2 tablespoons tahini. As with natural peanut butter, the oil can separate. Make sure you mix it together before using.
• 1 tablespoon freshly squeezed lemon juice, approximately 1/4 of a large, juicy lemon. Room temperature lemons are easier to juice. You'll also get more juice if you roll the whole lemon on the counter top, using lots of pressure and the heel of your hand.
• 1/2 teaspoon minced garlic, about half of a medium-size clove. I like to grate the garlic with a microplane.
• 1/4 teaspoon kosher salt, less if you're using standard table salt.

Directions:

Using a sturdy blender or food processor, pulse all the ingredients together until smooth. The texture will still be slightly chunky, but the beans will be broken up into little pieces. Every few seconds, stops the motor and mix up the hummus with a spatula to keep the blade from getting stuck. If you find that it's too dry or chunky, add additional water a teaspoon at a time to keep things moving.

I like my hummus with a drizzle of olive oil, a squeeze of lemon, and a sprinkling of paprika, served with veggies or crisp pita chips.

Consider these additions as well:

• A sprinkle ofcayenne pepper or chili power (plain chili, or the kind with oregano and cumin)
• Chopped fresh oregano or parsley
• Chopped and pitted cured black olives
• Lemon zest
• Roasted red peppers
• Toasted pine nuts
• Roasted garlic
• Infused olive oil (basil, garlic, lemon)