This is one of the few homemade hummus recipes that is completely raw. Therefore it is easy to make and take with you as needed.

Please be sure to use organic items as much as possible and to soak the garbanzo beans for eight hours or overnight before using them. Put the completed hummus dip into eight ounce containers because you will be using various kinds of veggies to eat it and those count towards your daily intake.

This recipe is rich so you won't need much to satisfy you. I used it as a cheese substitute sometimes to quiet that craving when I didn't have any of the real stuff on hand.

Heavenly Hummus

* 1 cup soaked garbanzo beans (take 1 cup chickpeas and soak 8 hours)

4 cloves garlic

1 teaspoon Cumin powder

1 teaspoon red pepper flakes (may omit if you don’t like it spicy)

1 teaspoon Celtic Sea Salt

1/3 cup lemon juice

1/2 cup olive oil

3 tablespoon chickpea miso

3 tablespoon raw tahini

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1. Put garlic in food processor and chop.

2. Add the soaked garbanzo beans and blend.

3. Then add the cumin, red pepper flakes and salt, blending well.

4. Add the miso and tahini, again blending.

5. Lastly, add the lemon juice and the oil and blend again.

Note: use chickpea miso, found in the refrigerator section of big health food stores like Return To Eden or Whole Foods. (Miso Master brand, 100% organic). If you can’t find that, white soy miso will do. Make sure the tahini is organic and raw, not roasted (Maranatha brand is a good one. Stir the tahini with a knife before using to mix in the oil that stays at the top. For olive oil use Extra Virgin Cold Pressed organic.

This should optimally be eaten with raw vegetables such as carrots, celery, broccoli, etc. but may be eaten with onion or flax seed crackers.

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