Yes, another chickpea recipe. I’ve wanted to do a raw sprouted hummus for awhile and thought it was finally time!
Raw chickpeas have a much different flavor than the cooked ones I’m used too. At first I wasn’t sure if I would like this.
But you know what? It came out really well.
Will I make this again…absolutely!
Freshly sprouted chickpeas have a nice flavor alone, but in a hummus they are spectacular! I’ve also been playing around with my juice pulp making crackers and this raw hummus was a perfect complement to my new obsession!
I made this sprouted chickpea hummus about the same as I would regular hummus, except I added extra of everything to really get a good and flavorful raw sprouted hummus.
Raw Sprouted Chickpea Hummus
We know cooked chickpeas are good for us but they are even better after sprouting!
Sprouting unleashes their full potential. Water is the key to unlocking their rich source of nutrition.
Germination is a life force and we can benefit by adding sprouted nuts and seeds into our daily lives. Once sprouted the protein content will increase by as much as 20%, nucliec acids by 30% and many vitamins by as much as 500% – yes 500%. Pretty amazing!
Best of all, chickpeas are really easy to sprout. It just takes a couple days of patience, but it’s worth watching your little seeds come to life and do their magic.
- You don’t really need any special tools to sprout your chickpeas. I used a mason jar with a sprouting lid but any bowl or jar will do.
- Cheesecloth rubber banded around the top of a jar will work too if you don’t have a sprouting lid. I’ve also sprouted without any lids and did just fine using my hand & fingers as a strainer.
- You could just as well use a simple colander after the initial soaking process; this will ensure maximum air flow and allow you to really rinse them well.
- The main points to sprouting is the initial overnight soaking, then rinsing thoroughly 2 – 3 times a day with purified water for two days.
Once sprouted the beans will be at their highest potential and will give you excellent nutrition along with a wonderful hummus once everything is put together.
The above picture is two days after the initial soak. Most of my beans sprouted very well, some only had little sprouts and some had none. You can expect various stages of sprouting and that is perfectly fine.
More Hummus Inspiration
RAW SPROUTED HUMMUS
The life force of germination in a refreshing raw sprouted chickpea hummus to fuel your mind, body and soul!
- Prep Time: 48 hours
- Total Time: 48 hours
- Yield: Serves 8
- Category: Snack
- Cuisine: Vegan
Ingredients
- 1 cup dried garbanzo beans or 2 cups sprouted chickpeas
- 2 heaping tablespoons tahini
- 2 heaping tablespoons extra virgin olive oil
- 2 large cloves garlic
- juice of 2 medium lemons
- 1/4 cup purified water, + more as needed to thin
- 1 tablespoon cumin
- 2 teaspoons coriander
- dash or two cayenne pepper, optional
- himalayan salt to taste
Instructions
If starting with dried beans, place your beans in a large bowl and fill with purified water. The beans will double in size so be sure to cover and leave plenty of extra water for them to soak up, about 2 to 3 times as much water. Soak for 8 -12 hours. Rinse and drain thoroughly. Leave your beans anywhere at room temp and rinse and drain once every 8 – 12 hours for two days. Here is a great guide to sprouting garbanzo beans from the Sprout People for reference.
Place all your ingredients into your food processor/blender and blend until creamy. Taste for flavor adding anything extra you like. If adding more water, add 1 tablespoon at a time until desired consistency.
Makes about 2 cups. Serves 8
Enjoy however you like!
NOTES:
Keep in mind the below nutritional values are not showing the true nutritional value of sprouted chickpeas. The protein, vitamin & mineral values would be much higher.
Deb says
August 22, 2018 at 1:42 pmHi…it looks great but I’d like to know calories and carbs and I’m not clear how big the serving size is from the label you included?
Julie | The Simple Veganista says
August 22, 2018 at 1:56 pmThis recipe makes about 2 cups, and the serving size is about 1/4 cup, serving 8. I’ve included the serving size in the nutritional information. Thanks for bringing it to my attention with your question! Cheers :)
Madeleine says
May 3, 2017 at 11:00 pmTakes a little getting used to because we are used to cooked chickpeas. I made this for our main meal at midday yesterday, and my daughter didn’t like it – I ate it alone. But a little later I had such a happy, satisfied feeling in my tummy that I knew it came from your raw hummus. I ate more for the eveining meal and then I really liked it.
Thank you for sharing…
Madeleine
wendy Nirschl says
January 4, 2017 at 8:53 amCould someone please tell me more about eating raw Chickpeas. I also heard that you shouldn’t and am curious about the negative effects of eating any raw legumes.
phat Unicorn! says
June 1, 2016 at 12:24 pmThis sounds really good to me, but I’m concerned due to just having read in a raw-food forum that one should never eat raw or sprouted chickpeas (uncooked). Apparently, much to my surprise, uncooked legumes contain a toxin that, over time, can seriously harm, causing symptoms similar to Lupus. I myself have eaten raw chickpeas with no noticeable ill effects, but upon more reading, it sounds like it can be a cumulative thing. :-/ It’s a bummer, because sprouted chickpeas sounded like a good, easy way to add veggie protein to an all-raw diet.
Chelsea S. says
May 30, 2015 at 3:21 amMine turned out super chunky. It was yummy, but the texture was off putting. Bummer. Maybe I didn't soak them long enough before sprouting, or maybe I just need a better food processor.
Anonymous says
May 5, 2015 at 7:27 amYou should be very careful eating raw chickpeas. They can be toxic and cause illness.
Lara Findlay says
March 11, 2015 at 10:57 amI had been thinking about sprouting chickpeas and this made it really clear. It was much easier than I expected and the hummus is delicious, there is a slightly sprouty taste (similar to alfalfa) but it is very tasty
Anonymous says
February 28, 2015 at 7:53 pmCan you roast sprouted chickpeas the same way as you would roast, say canned chickpeas?Or would they need longer to roast?
Sarah Millholland says
February 3, 2015 at 1:51 amI recently sprouted some chickpeas without a plan for them; searching for recipes, I found this and WOW this is delicious!!! Hands down the best hummus recipe I've made!! Thank you!! :) :)
Kayla Seguin says
December 16, 2014 at 2:10 amMy local health foods store sells chickpeas already sprouted, so I finally bought some today and made this. I didn't have coriander but it was still super delicious. Thank you!
Anonymous says
December 5, 2014 at 12:41 pmAnyone know if the spices, ground comin/coriander etc are usually raw dried from the supermarket?
Ruby says
November 24, 2014 at 1:16 amTastes very good. I will definitely make again. I soaked the dry garbanzo beans in purified water for a day, and then used tap water to rinse and drain about three times a day. I substituted nonhydrogenated roasted peanut butter because I did not have tahini; substituted hemp oil, and added an extra clove of garlic. The spices cover up the starchy flavor of the raw garbanzo beans.
julie@thesimpleveganista says
November 24, 2014 at 5:55 pmLove the substitutions, sounds great! Glad you enjoyed it. :)
Anonymous says
October 11, 2014 at 10:26 pmI've been sprouting my chickpeas now for days and they still look the same as at the beginning.
AM I doing something wrong. I am having them in a sieve, rinse them 3 times a day, though they dry up somewhat during the day, when I'm not in. I tasted them though, and they seem to be quite soft, I meant soft enough to eat them raw.
Anonymous says
November 3, 2014 at 7:33 pmThey might be heat treated, and not living anymore, so will not sprout. Mine have sprouted in 1 day after the soaking. I had the same thing happen to me with pumkin seeds (i was waiting for like 4 days for them to sprout before i realised that smth was wrong), so i do not buy chinese seeds anymore. Try to buy organic. Mine are organic chickpeas from Turkey.
McKenna Phillips says
September 5, 2014 at 12:21 amI totally just made this, and it turned out WONDERFUL!!!! I didn't have any coriander, so I substituted it for some onion powder and a little bit of garlic salt! Still tastes great :) I'm so excited because this is the first time I have ever made my own hummus, and the first time i've ever sprouted my own chickpeas!