Yes, another chickpea recipe. I’ve wanted to do a raw hummus for awhile and thought it was time. Raw chickpeas have a much different flavor than the cooked ones I’m used too and 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! They 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 hummus about the same as I would regular hummus, except I added extra of everything to really get a good and flavorful 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, it’s 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.
RAW SPROUTED HUMMUS
- 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
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.
Enjoy however you like!
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.