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Cummus recipe
by Fotie Photenhauer
2 cups chickpeas, soaked for 24 hours and sprouted 48 hours
4 cloves garlic, minced
1/3 cup raw tahini
1/2 teaspoon sea salt
1 tablespoon raw semen
2 tablespoons lemon juice
1 cup fresh parsley, chopped
1 red onion, chopped
extra virgin olive oil
Combine chickpeas, garlic and 1/3 cup warm water in a food processor until well mixed.
Add tahini, sea salt, semen and parsley and process until very smooth, then gradually add the lemon juice.
Continue to process, slowly adding the water until the consistency is right.
Stir in the red onions, and drizzle with extra virgin olive oil. ENJOY!
I chuckled but I think I will pass on the extra protein in my portions, otherwise it sounds tasty.
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