We didn’t have any chickpeas in the house the other day so after a quick search of the internet and the assurance that it wouldn’t be a complete disaster I thought I’d try a buckwheat hummus instead.
Buckwheat (Fagopyrum esculentum) isn’t actually a grain (i.e. a grass) at all but actually a fruit/nut. It’s easy to grow and supposedly fairly simple to harvest on a small scale although last year it didn’t feel that easy and in the end if fell off the to do list but perhaps that was the variety we were growing. It’s packed full of protein with up to a 74% protein absorption rate and has a good balance of amino acids. All this in addition to its versatility in the kitchen (I’ve used it in muesli, cooked up with vegies, added to soups and now hummus) means it’s definitely something that should be in the pantry.
- 1 cup soaked/sprouted buckwheat
- 1 large clove garlic
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1 tbsp vegetable oil
- Salt and pepper to taste
- Soak the buckwheat for a day/overnight then rinse and drain in a colander. If you have time then let it sit in the colander for another day or so rinsing a couple of times. This gives the kernels a little more time to sprout.
- Put all the ingredients in a blender and blend until smooth.
- Add some water if you find the consistency is too thick.
It turned out surprisingly well. I omitted the cumin I normally include in chickpea hummus and it was still tasty but of course I’d love to know of any particular spice combinations that work with buckwheat.
This is adapted from a recipe at Get RaWcous!