Mediterranean Pizzaiola Hummus Tower
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[br][br]
- 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[br][br]
- 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
- Put all ingredients in a blender and blend until a smooth creamy consistency.[br][br]
Organic Veggie Mix
- Marinate all ingredients in olive oil, salt, black pepper and oregano for a few minutes.[br][br]
Bean Mix
- 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.[br][br]
Plating
- 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.
- Place some sliced tomatoes and marinated sprouted beans to decorate the top. I also like to add some basil leaves.
- Decorate plate with spinach, peppers and a sprinkle of oregano.
- Serve with raw crackers or gluten free bread.
Notes
This recipe makes 2 portions.
If you want to take your raw food journey to a more advanced level, consider our Raw Vegan Culinary Course.