I was telling my daughter about my failed attempt to make raw hummus (I soaked the garbanzo beans for 36 hours, sprouted for 24, tasted a bean and intensely disliked the raw beaniness of it), so I ended up making baked falafel instead. (Not raw, darn it, but I am not getting enough protein. There's only so much spinach and broccoli I can eat each day without getting sick of it.)
Anyway, she said she went to a raw restaurant where they told her they soaked the beans in lemon juice before blending. Anyone heard of this? I know the Tahitians make a "cooked" raw fish by soaking the fish in lemon or lime juice, which chemically alters the fish to a "cooked" consistency. Would soaking the beans in lemon destroy the raw enzymes the same as boiling? (I've also seen recipies that advocate blanching the beans for a minute. I'm sure those enzymes are pretty dead after that!)
Thanks for sharing your ideas and experiences.