Guacamole, Hummus and Tahini - Raw

it is New years day a and my sister and i are in charge of making a platter of antipasto goodies and salads for dinner, what is antipasto without a few good home made dips? After all it was time to 'dip' into the new year ;) My sister made the Hummus and i made the Guacamole, you can really taste the difference in flavour with home made dips as oppose to the commercial ones, they are full of so much more flavour!

Guacamole 

Guacamole 

1 large avocado
1 medium roma tomato finely chopped
1 sprig of spring onion finely chopped
1 glove of garlic crushed
1 tablespoon lemon juice

Cut the avocado in half, pit and scoop the flesh out from the skin placing into a small bowl. Lightly mash the avocado then add and mash in the rest of the ingredients until combined.

Serve in a serving or dip bowl and enjoy with carrot, celery or crackers, or even add to salads or sandwiches :)

Hummus

2 cups sprouted chickpeas
1 large clove garlic crushed
2 teaspoons tahini
1 1/2 teaspoons cumin powder
125ml (1/2 cup) extra virgin olive oil
Juice of 1 large lemon
Salt and black ground pepper to taste

Combine chickpeas and garlic in a food processor or blender and pulse for a few seconds until the chickpeas are ground.

Add the cumin and tahini to the mixture and pulse until they are well combined.

Add the olive oil and blend in then the lemon juice.

Season with salt and black pepper to taste and serve :)

Raw Guacamole and Hummus with our antipasto platter!

You can use Tahini already bought or you can make it yourself and truly raw...

Tahini is popular in Middle Eastern dishes and is a ground paste, like a nut butter, made from sesame seeds.

While being delicious and nutritious, it is often expensive and made from toasted sesame seeds. Making your own raw Tahini can save both money and nutrients and it quite easy.

Soak the sesame seeds to activate them - Soaking nuts and seeds neutralizes a growth inhibiting enzyme that’s found naturally in seeds and nuts and makes them harder to digest. So soaking, makes nuts and seeds easier to digest and more nutritious for the same reasons that sprouts are more nutritious and are loaded with good enzymes that aid digestion.

Raw Tahini (Makes around 2 cups)

1 cup raw (un-toasted) sesame seeds
2 cups water, to soak

Soak the sesame seeds at room temperature for 4 hours in enough water to cover them plus about an inch more, they will swell as they absorb the water.

Drain and discard the soaking water. Rinse the seeds under running water and put them in the fridge to sprout for another 4 hours.

Put the sesame seeds into a high-powered blender and blend until creamy. Use a spatula to scrap the seeds down from the sides as needed until there are no more whole seeds left. If the water is too dry add water one tablespoon at a time to keep the mixture moving.

The Tahini will keep for about 3 days stored in a sealed glass jar in the fridge and can be used in salad dressing to make a rich, creamy dressing, in nut milks - 1 tablespoon tahini per cup of water to make the quickest, easiest nut milk possible, add to chickpea hummus, add herbs and spices to make raw vegan seed cheeses or add a spoonful to raw tomato-based pasta sauces to make a delicious creamy pasta sauce :)

Rockin Raw

Xox