Raw Cookie Dough
Bars and cookies, Desserts, Paleo, Vegan
This dangerously addictive recipe is waiting to come to you in The Whole Scoop ebook when it launches NEXT WEEK (read this guy for the info and then make sure you’re prepped…
If you’ve been watching my stories on saving money on our grocery haul you’ll know we pretty much buy everything as single ingredients and make food from scratch. With a little time and effort it saves a lot of cash, and usually gives you a cleaner, more nutritious product! Hummus is actually really easy to make yourself, and if sprouting is intimidating to you, don’t do that part – it works just as well without. I like to sprout the garbanzo beans/chick peas because it makes them more nutritious and easier to digest and once you plan and get into the habit it’s actually not hard!
INGREDIENTS
3 cups soaked, sprouted, and cooked chickpeas
1 cup water,
juice 1 lemon
2T tahini
3T raw apple cider vinegar (we use this one)
2T cumin
lots pink salt
black pepper
2T avocado/olive oil
Zest of half a lemon
Start 3 days ahead by soaking 2 cups dried raw (not canned!) chick peas. Soak them overnight in filtered water, then in the morning drain them, rinse them, and leave them in a sprouting jar in your kitchen. (I set mine on top of the fridge, just don’t forget they’re there!)
Then just toss and rinse them about every 8 hours for 2 days and you’ll start to see them sprout! Rinse them and add them to a pot with water to cook just as you would if they weren’t soaked. Bring them to a boil then reduce the heat so they’re simmering, and leave them to cook for 45 minutes until they’re tender and tasty!
Drain the cooked chickpeas and leave them to cool. Once they’re cool, add chickpeas, tahini, lemon juice, and cumin to a food processor and blend them until they’re smooth. Add in some oil or ACV to help them process if you need to. Then when you have a smooth paste, add in the remaining oil, and ACV and blend again. Now add in the water bit by bit until you get the consistency you like best for hummus!
Transfer to a bowl and top with a few curry roasted chick peas**, and the lemon zest to serve. The lemon zest adds an amazing fresh pop to the hummus!
**Soak, sprout and cook them the same way – then toss in avocado oil, curry powder, and salt and cook on 375F for 30 mins or until crispy. They’re crispy, crunchy, spicy and yummy on salads, for a snack on their own, or served on top of hummus!
