Raw hummus (Nutribullet version)
Soak the raw chickpeas in 3 cups of water mixed with 2 teaspoons of sea salt, for 12-24 hours. The longer the better. Discard the water near the end of the soaking process or as soon as it becomes foamy and replace with fresh water.
Remove the translucent skins of the chickpeas by rubbing the chickpeas between your fingers. Since it soaked for long, it should come off easily in the water.
Roast the garlic cloves in a hot oven for a few minutes until fragrant and soft. Allow to cool and remove the skins.
Add all the ingredients, except the 1/4 cup of cold water, to your Nutribullet and allow the machine to run for a full cycle (1 minute). Once the cycle is done, scrape down any chickpeas that did not get blended and add some of the cold water to help the process along. If needed, add the rest of the cold water for your desired consistency and blend one last time until your hummus is smooth and fluffy.
Enjoy your fresh hummus, sprinkled with sea salt flakes or smoked paprika and drizzled with cold-pressed extra virgin olive oil.
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