Mediterranean Pizzaiola Hummus Tower
 
 
Raw Vegan Culinary Course
Author:
Ingredients
Raw Hummus
  • ½ cup Sprouted Chickpeas
  • ½ cup Filtered Water
  • 2 TBSP Raw Tahini
  • 2-3 TBSP Extra Virgin Olive Oil
  • 1-2 tsp Agave Syrup, optional
  • 5-8 Pieces of Sun-Dried Tomato, soaked
  • ½ Lemon, juiced
  • 1 Clove of Garlic
  • Oregano, Himalayan Salt, Cumin to taste
Organic Veggie Mix
  • ¼ Cucumber, finely sliced
  • ¼ Courgette (Zucchini), finely sliced
  • 2 Small Tomatoes, finely sliced
  • 3 Small Sweet Peppers (red, orange, yellow), fine julienne
  • 2 TBSP Capers
  • Spinach
  • Extra Virgin Olive Oil, Himalayan Salt, Black Pepper, and Pinch of Oregano to taste
Bean Mix
  • 3 TBSP Mixed Beans and Alfalfa Sprouts
  • 1 TBSP Agave
  • 2 TBSP Tamari
  • 1 TBSP Lemon Juice
  • 1 TBSP Extra Virgin Olive Oil
  • Pinch of Himalayan Salt
Instructions
Raw Hummus
  1. Put all ingredients in a blender and blend until a smooth creamy consistency.
Organic Veggie Mix
  1. Marinate all ingredients in olive oil, salt, black pepper and oregano for a few minutes.
Bean Mix
  1. Marinate mixed beans and alfalfa sprouts in a mix of tamari, olive oil, lemon juice, agave and a pinch of salt. I usually start the recipe with this and let it marinate for at least an hour.
Plating
  1. Place a round or square mould on a plate. Add the first layer of veggie mix, then 2 TBSP of hummus and capers on top, and repeat the layering process.
  2. Place some sliced tomatoes and marinated sprouted beans to decorate the top. I also like to add some basil leaves.
  3. Decorate plate with spinach, peppers and a sprinkle of oregano.
  4. Serve with raw crackers or gluten free bread.
Notes
This recipe makes 2 portions.
Recipe by The Raw Food Institute of Australia at https://therawfoodinstituteofaustralia.com/mediterranean-pizzaiola-hummus-tower/