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Mediterranean Hummus (Raw!)

I used to love buying conveniently pre-made hummus from stores, but recently decided to check the labels, and it appears that all of those products contain canola oil. So I decided to avoid the gmo ingredients and try preparing some alternatives at home. It worked out pretty well both with cooked chickpeas and the raw sunflower version, although I really do prefer the raw version because it takes so much less time than the original chickpeas one. So here's the recipe for the raw hummus (that I mentioned in my salad post), it makes the salads filling and really delicious, amazingly replacing any need for cooked ingredients.

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  • 2 cups soaked sunflower seeds

  • 4 tbsp raw tahini

  • juice of 1 lemon

  • 4 garlic cloves

  • 1/4 cup cold pressed olive oil

  • salt to taste

  • black pepper to taste

  • 1 tsp Italian seasoning

  • 1 tbsp pitted kalamata olives

  • 1/4 cup filtered water

Place all ingredients except for water into the food processor with S blade, mix very well. Add enough water to get a mix of approximately sour cream consistency (it's okay to have it a bit more liquid that hummus normally is, because it will solidify in the fridge anyway). I haven't yet tried adding fresh herbs, but dried ones work just great. I mostly use it as a dressing in salads or as a dip for fresh veggies, but I'm sure it would work great with pita&falafels as well.
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