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