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Raw Sprouted Hummus Mattie

Written by Mattie    
 
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Raw Sprouted Hummus

This Raw Sprouted Hummus Recipe is a zesty, high protein, versatile spread that's just teeming with nutrients. Since the chickpeas are sprouted you don't have to babysit a saucepan for an hour, making sure it doesn't boil over or run out of water. All that's needed is to visit to the chickpeas to give them a shower whenever you have a few spare seconds during the day such as before work, after you get home from work and right before bed. This hummus has a fresh, subtle grassy flavor that is great on salads, sandwiches, with pita bread or paired with almost any savory food.

Raw Sprouted Hummus Recipe

1 ½ cups sprouted chickpeas

½ cup + 1 Tablespoon extra virgin olive oil
½ cup lemon juice
¼ cup unroasted tahini (if you want to make this 100% raw)
¼ cup water, (this may vary depending on your desired consistency)
2 cloves of garlic
1 ¾ tsp salt
½ tsp paprika
½ tsp cumin
¼ tsp cayenne pepper
 
Sprout the chickpeas

1) Sprout your chickpeas

Sprout chickpeas by completely covering in filtered water and soaking overnight. Transfer to a colander and rinse 3 times a day until most chickpeas have sprouts that are about 2 millimeters long. This will take abou 2 days.

2) Process all of your hummus ingredients

Place the chickpeas in a food processor with the olive oil, lemon juice, tahini, water, garlic, salt, paprika, cumin and cayenne. Blend until smooth, about 5 minutes. The chickpeas will soak up more water over the next 24 hours so I recommend making the hummus on the runny side. This recipe makes about 1 quart of Raw Sprouted Hummus.


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OMG!! That is what I have to say about that.

I made the original recipe which for most would be incredible. Nice grassiness to it compared to most hummus' out there. Lemon juice gives a nice tartness and to round it all out the cayenne and paprika give a beautiful heat/smokiness.

Then I made another batch with the rest of my sprouted chickpeas and did the recipe but added more cayenne, cumin and 1/2 cup of my saurkraut(veganbaking.net recipe with bok choy, onion, soy sauce, and sarachi pepper sauce added) to the mixture and put in the food processor. All I have to say is OMG< OMG> OMG. You must try!! Another superb recipe on your website Mattie!!
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5.0
Reviewed by Dan Edelman February 28, 2012

OMG!!

OMG!! That is what I have to say about that.

I made the original recipe which for most would be incredible. Nice grassiness to it compared to most hummus' out there. Lemon juice gives a nice tartness and to round it all out the cayenne and paprika give a beautiful heat/smokiness.

Then I made another batch with the rest of my sprouted chickpeas and did the recipe but added more cayenne, cumin and 1/2 cup of my saurkraut(veganbaking.net recipe with bok choy, onion, soy sauce, and sarachi pepper sauce added) to the mixture and put in the food processor. All I have to say is OMG< OMG> OMG. You must try!! Another superb recipe on your website Mattie!!

Owner's reply

Thanks so much Dan! I haven't thought about processing it with sauerkraut. I can't wait to try that!

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