Raw Sprouted Hummus
Raw Sprouted Chickpea Hummus is full of nutrition and easy to make. It’s a healthy, oil-free vegan dip that tastes delicious with fresh sliced veggies or whole-grain crackers!
Yes, another chickpea recipe is born! This time it’s a raw sprouted hummus that’s full of delicious earthy flavor and packed with nutrition!
Raw chickpeas have a much different flavor than the cooked ones I’m used to. At first, I wasn’t sure if I would like this. But it came out really well and I would absolutely make this again and again!
Freshly sprouted chickpeas have a nice flavor alone, but in hummus they are spectacular!
I made this sprouted chickpea hummus the same as I make regular hummus, except I added extra of everything to really get a good and flavorful raw sprouted hummus.
Why We Love This Spouted Hummus Recipe!
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 from adding sprouted nuts and seeds to our daily lives. Once sprouted, the protein content will increase by as much as 20%, nucleic 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 of days of patience, but it’s worth watching your little seeds come to life and do their magic.
How To Sprout Chickpeas
The main point of sprouting is the initial overnight soak, followed by two days of thoroughly rinsing 2 – 3 times a day with purified water.
- 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. This sprouting kit would be great too!
- 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 also use a simple colander after the initial soaking process; this will ensure maximum airflow and allow you to rinse them well.
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.
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.
How To Make Raw Sprouted Hummus
Now that you have sprouted the chickpeas, making sprouted hummus is as easy as can be!
Using a food processor or high-speed blender, add the chickpeas, tahini, cumin, coriander, garlic, lemon, and salt to the bowl/cup and process until smooth and creamy, stopping to scrape down the sides as needed. It literally takes less than 5 minutes!
Top Tips
- For smoother hummus, we recommend using a high-speed blender.
Serving Suggestions
We like to pair this sprouted hummus with fresh veggies such as cucumber, carrots, celery, and colored bell pepper strips. It’s also great with raw juice pulp crackers or traditional pita chips.
More Healthy Dip Recipes!
If you try this sprouted hummus recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
PrintRAW SPROUTED HUMMUS
The life force of germination in a refreshing and earthy flavored raw sprouted chickpea hummus will fuel your mind, body and soul! This recipe is vegan, oil-free, and easy to make.
- Prep Time: 48 hours
- Total Time: 48 hours
- Yield: Serves 8
- Category: Snack
- Cuisine: Vegan
Ingredients
- 3/4 cup dried garbanzo beans or 1 1/2 cups sprouted chickpeas
- 1/4 cup tahini
- 2 large garlic cloves
- juice of 2 medium lemons
- 1/4 cup purified water, + more as needed to thin
- 1 tablespoon cumin
- 2 teaspoons coriander
- himalayan salt, to taste
Instructions
Soak chickpeas: If starting with dried beans, place the dried chickpeas in a large bowl and fill with fresh 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.
Let beans sprout: Place the chickpeas in a mason jar with a sprouting lid (or sprout them using a colander). Leave the chickpeas anywhere at room temp and rinse and drain them 2 – 3 times a day for 2 to 3 days. If your garbanzo beans are not sprouting, try moving them to a warmer area. Here is a great guide to sprouting garbanzo beans from the Sprout People for reference.
Hummus: Place the ingredients into a food processor or high-speed blender and process until creamy.d You may need to stop every now and then to scrape down the sides. Taste for flavor, adding anything extra you like – garlic, tahini, lemon, spices, or salt. If adding more water, add 1 tablespoon at a time until desired consistency.
Makes about 2 cups
Store: Keep leftovers in the refrigerator for up to 5 days.
Serves 8
Enjoy with fresh sliced veggies or crackers.
Notes
For smoother hummus, use a high-speed blender.
Keep in mind that the below nutritional values are not showing the true nutritional value of sprouted chickpeas. The protein, vitamin & mineral values would be much higher.
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I tried raw sprouted hummus and while it isn't the worst thing in the world I've tasted, I didn't like it. I prefer cooked beans in hummus (but I'll sprout them first, of course). Unfortunately, I used an entire bag of garbanzo beans for the sprouted raw hummus so I'm stuck eating it for a while. I put pepperocinis on top of it to help the flavor since, as I said, I'm really not a fan of the raw after trying it.
Well I over did the quantity and the beans are slightly sprouting, and…stinking. Is this normal? Thanks!
I would say they shouldn't be too stinky, they may have a slight smell but it shouldn't be so obvious. That may be a sign of not enough air flow in between rinsing, maybe it was too many chickpeas at once like you said. I suggest starting over, especially if the smell is bothersome! Good luck :)
Hi, I've got some sprouted chickpeas ready now, but they don't taste very good… I'm just curious if making them I to this hummus is honestly as yummy as cooked chickpea hummus? Thanks :)
Sprouted chickpeas have a different taste than cooked chickpeas. It's a grassy flavor. You will notice that the spices are much more than usual hummus to make up for the different flavor if your not accustomed to it. If you like this will depend entirely on your senses. I like this and many others have too so it is a personal preference. It's helpful to read the comments too to see what others think. And, you will never know unless you give it a try! I suggest trying it out with your sprouted chickpeas while plenty of spices. It may surprise you. Hope it works for you! :)
Hi, do you have any idea how long this would keep in the fridge? I'm starting a month of rawktober (heh) and thinking of doing some prep work. Thanks! xx
ps. Looks beautiful!
I would say up to five days. I've never had it that long so I'm unsure but I think at five days, maybe six, is about right. Good luck with your raw month! I think it's great that your doing this for yourself. Cheers :)
Nice recipe, one small but: the Tahini isn't raw, so this recipe isn't totally raw.
The tahini is raw if you don't toast your seeds. I make my own and never bother to toast them. if using a store brand tahini, most likely it will be toasted sesame seeds making this a technically not raw hummus. It's super easy to make your own, and more beneficial than store bought being that the hull is left on which contains added fiber and nutrients. You can try making your own raw hummus with this recipe I have available: homemade tahini Hope that helps make this a raw option for you! :)
YUMMMMM I also added a great big tomato one large raw red bell pepper 2 tables spoons of coconut nectar and a table spoon of onion powder could not find my cumin so I put in a tsp of chili pepper and 1/2 tsp of cayenne along with your ingredients so good thank you this was so much fun. PS I did double my batch 2 cups of chick peas etc etc so that is why my ingredients are so much more. Thanks
Sounds delicious! A double batch is a good idea as this can go fast. :)
I tried this tonight in my high-speed blender (Breville) and it was amazing. I used the liquefy setting and it came out nice and creamy. Then I added some chopped celery, onion, and red pepper and spooned it into some escarole leaves. VERY tasty. You do not need to cook the beans, I sprouted mine and blended after 2 days of periodic rinsing as the directions call for. I don't think I will make hummus with cooked beans ever again.
That sounds wonderful, I love your additions to the hummus. I will have to try that for sure! Thank you for stopping to share. :)
Do you boil the beans after your sprout them for the hummus?
No, this is a raw hummus, nothing is boiled or cooked.
Do you absolutely have to use purified water to soak and rinse? Or can you use tap water instead?
I would suggest using the best water possible while soaking, only because the beans will absorb this water and you don't want questionable water to be soaked up. Unless you know how good the quality of your tap water is I suggest using purified water for the first step. But after that when rinsing and draining for the next couple days you can just as well use tap water. My water is questionable and I prefer to do the initial soak with purified water. Just use your best judgement. :)
Enjoy the hummus! I finished mine off last night with some of my juice pulp crackers…the hummus has a nice grassy grassy flavor, the citrus pairs so nicely.
Wooow Amazing! THank you for sharing. We have been looking for a recipe like this. And your pics looks Amazing!!!
Thank you! Do try it…it'a really delicious!