raw hummus

“I am happy!!” almond sunflower hummus

18th May 2010


This recipe was inspired by a raw food book called “I am Grateful ” – Recipes and Lifestyle of Cafe Gratitude by Terces Engelhart.   All the recipes in this book and on the menu in their cafe have self-affirming names like “I am adoring”, “I am loved” or “I am fulfilled”. This hummus is “I am Happy”.   Terces says, “The Cafe Gratitude menu allows you to start practising saying something new and affirming about yourself by simply placing your order and encouraging customers to order what they want in life.  Then, when the servers bring their food and drinks, they place them down, saying, ” You are adoring, “You are loved,” or “You are fulfilled,” and, of course, “You are happy!”

So when you make this hummus, say to yourself, “I AM HAPPY!!!”  What a great way to approach food.  The book was a present given to me by Anna when she returned from a trip to California.  She said the food in this restaurant was amazing, joy-filled and delicious.  There is also a recipe using the left-over almond pulp and finely chopped pine nuts.  This mixture can be used in nori rolls instead of rice.  I haven’t tried this yet, but it does sound delicious, even more so by adding sprouts, avocado and grated carrot.

You can be creative and add all sorts of things to this hummus to give it a different colour, taste and texture.


almond sunflower hummus

Makes about 1½ cups


½ cup sunflower seeds (soaked for at least 4 hours)

¼ cup almond pulp from making almond milk  ( If using whole almonds, soak overnight with the sunflower seeds and peel before grinding)

1 medium zucchini (about 1 cup of sliced zucchini rounds)

– ½ cup raw tahini

zest & juice of one lemon

1 tsp grated fresh turmeric

1 tsp cumin powder (cumin seeds, dry roasted and then ground roughly in a mortar & pestle)

¼ cup almond milk/water

2 Tbsp fresh coriander

salt & pepper to taste


1.  In a food processor, process the almond pulp and soaked sunflower seeds until roughly ground.

2.  Add the remaining ingredients and begin again to puree the ingredients, adding the almond milk until you reach a creamy texture (or one you desire).

3.  Taste the hummus and adjust any desired ingredients – lemon juice, cumin, olive oil.

4.  Drizzle with olive oil, dust with more cumin, and sprinkle with hot paprika.

‘Can you see the source of happiness is being happy?’ …Cafe Gratitude…


Goodness shared from Stacey

red lentil hummus – two ways

18th December 2009


Sometimes hummus made from chickpeas can be quite heavy, as well as, a long wait for the chickpeas to be soaked and then cooked.  This recipe is a light and very quick alternative.

I am giving two recipes here;

  • One, which I make often, where the lentils are cooked and taste similar to regular hummus. It takes only 20 minutes to prepare.
  • The second recipe involves soaking and sprouting with no cooking involved.  This one has a taste of its own.


cooked red lentil hummus

Red lentils cook very fast – 15 minutes without soaking.  You can also use the yellow split moong dal instead of red lentils, as they cook almost as fast and don’t require soaking.

preparation 20 minutes

makes 2 cups 


1 cup red lentils/split moong dal

½ cup tahini

½ tsp cumin seeds

¼ tsp spicy paprika (optional)

juice of one lemon

salt and pepper


1.  In a saucepan, rinse the lentils until the water runs clear, drain, barely cover with water, then simmer covered until the lentils are soft and have a mushy consistency – 10 – 15 minutes, stirring occasionally so all the lentils cook.  Try not to be tempted to add more water. Drain the lentils, keeping any excess water to add later.

2.  In a small pan, lightly dry-fry the cumin seeds, then grind in a mortar and pestle.

3.  Add the cumin, salt, lemon juice and tahini to the cooked lentils and using an immersion hand blender, blend all ingredients until you reach a creamy texture (or one you desire).

4.  Taste the hummus and adjust any ingredients to your liking – lemon juice, tahini, cumin, salt or pepper.  Trickle with olive oil, dust with spicy paprika and garnish with fresh garden coriander.

Serve with sliced carrot, beetroot and crunchy fennel pieces.


Sprouting is germination, a process where all the vitamins, minerals,  proteins, and essential acids that lay dormant in raw seeds, grains, and beans activate and multiply.  Sprouting also eliminates certain acids and toxins in plant life that would otherwise interfere with digestion.

Serves 4


1 cup sprouted red lentils (soaked and sprouted as below)

½ cup tahini

½ tsp freshly ground cumin

juice one lemon

salt and pepper

filtered water


1. To sprout the lentils, place the lentils in a bowl and, with filtered water, soak overnight or for at least 7 hours.

2.  Once soaked, place a colander over a bowl and drain all the water.  Leave the lentils in the colander overnight.

3.  Rinse the lentils and allow them to sit overnight again. The lentils should start to sprout a tail. This takes about 2 days. The longer the tail grows, the more water it retains, which means less flavour.

4. To prepare the hummus in a high-speed blender, blend all ingredients and add water until you reach a creamy texture (or one you desire).

5.  Taste the hummus and adjust any ingredients to your liking – lemon juice, tahini, cumin, salt or pepper.

Trickle with olive oil, dust with hot paprika and sprinkle with nuts or seeds of choice.


Shared goodness from Stacey

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