Raw Sprouted Hummus

Making your own Hummus is easy, nutritious, less expensive and you can add your own flavors.

And when you use “Sprouted” Chickpeas (Garbanzos) it becomes even more nutritious.

If you want to learn more about the benefits of sprouting, here’s a link to a blog I wrote: http://livebalancednaturally.com/you-need-to-grow-these-anti-aging-sprouts/

Use Hummus as a sandwich spread, on some pita, or as a dip for fresh veggies.

It’s raw, vegan, full or protein and if you leave out the Olive Oil it reduces calories!

As always, organic ingredients are best!

Raw Sprouted Hummus

Print Recipe

Raw, Vegan Spread

• CourseOther
• CuisineSpreads

Raw Sprouted Hummus Print Recipe Raw, Vegan Spread CourseOther CuisineSpreads

Ingredients

• 2 cups Sprouted Chickpeas (directions below)
• 1-2 TBS. fresh squeezed Lemon juice
• 4 TBS. Tahini or 8 TBS. raw, hulled Sesame Seeds
• 4-8 cloves Garlic, minced
• ¼-1/2 cup Purified Water
• Himalayan Salt to taste
• 2-3 TBS. Extra Virgin Olive Oil or substitute with more Purified Water
• Sprigs of fresh Parsley
• Opt: Cumin, any type of hot pepper (if using fresh seeds make it hotter!), Red Sweet Pepper, Artichokes

Servings:

Instructions

1. Soak Chickpeas in a wide mouth mason jar. Add fresh water and soak for 8 hours. Cover the top with cheesecloth.
2. Thoroughly rinse and drain the Chickpeas twice a day for about 3-5 days. They are ready when they have sprouted tiny tails about 1/8-1/4 inch long.

   
3. Discard any beans that have not sprouted or are too mushy.
4. If using fresh Sesame Seeds, soak them in fresh water for about 4 hours.
5. Put all ingredients – except water – in a food processor or high speed bender.
6. Add a little water slowly until it becomes a smooth, thick paste. Be careful not to add the water too fast or the Hummus will be too runny.
7. Adjust seasonings to taste.
8. Garnish with a drizzle of olive oil and sprig of Parsley, if using.

   

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