Raw Sprouted Hummus

Sometimes my mental image of myself just doesn’t match up to reality.  In my head I picture myself as a complete badass.  You’d probably find my imaginary-self decked out in a pleather jacket on a motorcycle riding off into the night.  The truth of the matter is that I that I drive a hand-me-down mini van and I spent most of last night talking to my cats in a high-pitched voice before going to bed at 8:30 pm.  This is not badass behavior.

In my defense, however, I did learn how to sprout chickpeas this week and turn them into an incredible raw hummus.  If you ask me, it’s pretty badass.

Now, before we begin, I have to be honest with you.  If you don’t like sprouts, then this is not the recipe for you.  I actually think this raw version tastes better than traditional hummus that uses cooked chickpeas, but it definitely has the flavor of sprouts so I don’t want that to be a surprise.  But, if you love sprouts like I do, badass or not, you’ll love this recipe.

We start with dried chickpeas/garbanzo beans.  Once they are soaked in water overnight, they are drained, rinsed, and left out to sprout. (Note: you cannot use canned beans in this recipe because they have already been cooked and will not sprout.)

Be sure to rinse your chickpeas every 8 hours or so and drain them thoroughly.  At the end of two days, they will have little tails like this. Then we’re ready for hummus!

Raw Sprouted Hummus

Everything will get thrown into a food processor and your creamy, raw dip will emerge.

Raw Sprouted Hummus
Recipe type: Dip
  • 1 cup dry chickpeas
  • ½ cup tahini
  • Juice from 1 medium lemon
  • 2 garlic cloves, minced
  • ⅓ cup fresh herbs (I used cilantro and parsley)
  • ¼ teaspoon sea salt
  • 2 Tablespoons (cold-pressed) extra-virgin olive oil
  1. Soak the chickpeas for at least 8 hours or overnight. Drain and rinse thoroughly. Let them sit at room temperature, rinsing and draining every 8 hours for about 2 days, until the chickpeas have sprouted (see picture).
  2. Add the sprouted chickpeas to a food processor along with the tahini, lemon juice, garlic, herbs, and sea salt. With motor running, add the olive oil. Process until smooth and serve.
Makes about 3 cups
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