Raw Vegan Hummus
1 can of chickpeas (alternatively if you want fresh, soak chick peas overnight, then cook with three sprigs of rosemary in unsalted waiter for about twenty minutes- you don’t want them completely soft. Salt at the end or they will go tough. Use roughly one cup.)
2 tbsp fresh ground toasted cumin (or four tbsp. of jarred cumin)
juice of one lemon
4 cloves of garlic minced
½ teaspoon apple cider vinegar
1 tbsp tahini
1 shallot, peeled and sliced
1 cup of extra virgin olive oil
*Alternative: 1/2 cup raw pumpkin seeds for added nutrition and flavour (you will need to adjust the seasoning and oil content slightly so the mixture remains smooth.)
Place in a food processor everything but the oil. Start blending and slowly add in the oil until desired thickness or smoothness.
*Can add cooked beets, raw spinach, and fresh herbs like coriander or mint to create a new favour or just to increase the nutritional value.