I’m pretty impressed. Turns out it’s really easy to make this version of home-made Hummus and it tastes good enough to eat! In fact, I got a couple comfortable nods just like Mike did in his video. It’s smooth – flavor wise – yet comforting. I’m sure I’m going to enjoy this the next couple days for lunch.
And thanks Marie for the query (See comment here), for when I found this video I felt inspired to sprout some garbanzo beans.
Making your own raw home-made hummus by Mike Blongiewicz:
I like how easy he laid out the ingredients. I only added two cloves garlic for I like it a bit more mild. The lemon I went heavier with for I like that tang. For the veggies, I just added one medium tomato, almost all of one large carrot and three stocks of celery. I like to figure that it’s close enough.
To all that, I added 36 hour old sprouted garbanzo beans. I like to wait until the roots are about as long as the bean.
Just like Mike, I added the liquid first.
When I powered on the blender, a swear I saw the lights flicker! This mixture sure did bog down that vita-mix. I’m sure if you’ve got a light duty blender, you’ll want to use a food processor instead.
After about 60 seconds, it was rolling like a vanilla shake (just like the video) so I figured it was done.
This made about 6 cups – or three lunches. I love how the basil flakes shine through. That big dip in the center was the taster. I’m absolutely positive that this will go well with carrot sticks and celery.
Overall, I’m thinking this is a really good raw hummus base. I’ll really know in a couple days when it’s all gone!
Give it a try, I think you’ll like it too.