by Karimah bint Dawoud, Muslim chaplain & well being writer.
Traditionally in the middle east, hummus dip is made by using cooked chickpeas, channa dhall or homous as the beans are actually called in Arabic. However we are learning that heating food above 118F, that’s 47.78C , actually decreases the vitality of the food.
We recently attended a Middle Eastern raw food workshop delivered by NAMA foods, which was excellent and learnt to make this raw humous , which is made from sprouted chickpeas instead of cooked. However, we decided to tweak the learnt recipe .
We are not trained chefs , we are interested in health first and foremost and not dictated to the by the cheffie aesthetics of food, so we decided to keep the value able green peel on the courgettes that form part of the hummus mixture.
It is within the dark green pigment of vegetable and fruits that many of the beneficial.
1 cup of sprouted chickpeas
2-3 cloves of garlic
30-50ml of tahini
juice of one lemon
1-2 chopped courgettes/zuchini
Just add together and blend
In the cases of courgettes the green peel is very fibrous and is good for combating constipation. its is where the highest concentration of chlorophyll is and that’s good for combating many diseases .
Anti Carcinogenic ,combats cancer,
Antioxidant & Anti-inflammatory: containing high levels of the vitamins A, C and E.
Detoxes/Chelation of Heavy Metals, removes heavy metals like mercury from the bodies, these accumulate from things like fillings in the mouth and non stainless cooking utensil as well as in fish from polluted sea or fish farms that are not regulated.
Supports the health of the Digestive tract and in doing so helps fight bad breathe.
This humous is lightly and fluffy and delicious with crudities or as a dressing.