Wholefoods’ Rainforest Style Raw Hummus 

Since moving to Manchester, I’ve missed dearly my favourite dip – Wholefoods’ Rainforest raw hummus. I started having such bad cravings for it that one day I decided I’d try and replicate their fantastic recipe at home. Now that I’ve perfected my own recipe with a few goes, I thought I’d share it with the world.

Ladies and gentlemen, without further ado, I present you with… The Healthy Veggie’s Rainforest Style Hummus recipe.

Serves 2

Prep 5 minutes once the chickpeas are sprouted, which takes 2 to 3 days

Cook 0

Ingredients

• 80g raw (it means dry) chickpeas
• 2 glasses of water
• juice of 2 lemons
• 2 tbsp organic extra virgin olive oil
• 2tbsp tahini
• 1 clove of garlic
• half of a sprig of rosemary
• 2tsp dry sage

Instructions

1. Place the chickpeas in a container with 2 glasses of lukewarm water (or about 2/3 times the volume of the chickpeas).
2. Cover with cheese mesh, seal with an elastic band and let them soak for 24 hours, rinsing them every 8 to 10 hours.
3. If you don’t own any cheese mesh, a tea towel will do the trick. Don’t seal it, though – the chickpeas need a lot of air to sprout.
4. Rinse and dry the chickpeas. Place them back in the container and cover again with the cheese mesh and let them sit for at least 48 hours until they have sprouted.
5. The more hours you leave them to sit, the longer the sprouts will become.
6. Boil 1 litre of water. Take it away from the heat and place the sprouted chickpeas in the water. Let them soak for 1 minute.
7. If you want to skip this step, you’ll need to add some water (to the required consistency) once you blend the ingredients together.
8. Chop the garlic and juice the lemons.
9. In a food processor, mix all the ingredients together and blend until smooth. For extra smoothness, add extra olive oil or water.
10. Serve in a bowl or on a plate.

I hope you’ll give it a go, even if you’ve never tried Rainforest hummus. It is truly delicious and full of nutrients. If you’re thinking of going fully raw, this is definitely a recipe you’ll want to try.

You can even use it to make my hummus and roasted veggies wrap – it’ll add extra herbiness to them.