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Raw Sprouted Chickpea Hummus

Raw Sprouted Chickpea Hummus

There is a local farm market vendor here in San Diego who makes hummus from raw, sprouted chickpeas. He uses no tahini, but plenty of garlic, and it is the very best hummus I’ve ever had. So good, in fact, that I can’t stand to eat cooked hummus anymore.

But at $5 a container, I just can’t keep buying it. So Babyzilla and I spent an afternoon playing with sprouted chickpeas to see if we could duplicate the local hummus I have come to love so much.

This hummus is made from raw and sprouted chickpeas so all of the anti-nutrients and enzyme inhibitors have been eliminated. This means there is nothing chemically standing in the way of you absorbing the high levels of molybdenum, manganese, iron, folate and protein chickpeas have to offer. But like all beans, chickpeas are an advanced food for people on the GAPS diet, and may cause digestive distress in sensitive individuals.

Because everyone has different tastes, you will probably want to tweak the amount of lemon juice, tahini and garlic to suit your palate. For our latest batch, we used no tahini or sesame seeds, and added extra garlic. Yum!

Raw Sprouted Chickpea Hummus

Ingredients

  • 2 cups sprouted chickpeas
  • 1-2 Tbsp. fresh squeezed lemon juice, to taste (start with less)
  • 4 Tbsp. raw tahini or 8 Tbsp. raw, hulled sesame seeds (optional)
  • 3-5 Tbsp. ground cumin, to taste
  • 2-3 Tbsp. olive oil (where to get real olive oil online)
  • 4-8 cloves garlic, minced, to taste
  • 1 Tbsp. sea salt
  • 1-2 tsp. smoked paprika or paprika, to taste
  • 1/4-1/2 cup pure water

Directions

  1. Cover dry chickpeas in pure, unchlorinated water and soak them for 12 hours.
  2. Thoroughly rinse and drain chickpeas twice a day for the next 2-5 days until chickpeas have tiny sprouted “tails” that are about 1/8-inch to 1/4-inch long (No longer or they will taste bad!).
  3. Discard any beans that turn to mush or rot instead of sprout.
  4. In a food processor, blend chickpeas, sesame seeds or tahini (if using), lemon juice, olive oil, garlic, cumin, salt and paprika.
  5. Add a little pure water slowly to the processor until you start to have a smooth, thick paste. Be conservative so you don’t make the hummus too runny. Process until thoroughly smooth and uniform in texture.
  6. Garnish with paprika and extra virgin olive oil and enjoy!

Shared with Seasonal Celebration Sunday, Mix it Up MondaysNatural Living Mondays, Make Your Own Monday, The Morris Tribe, Monday ManiaBetter Mom MondaysMy Meatless MondayMelt in Your Mouth MondayHomestead Barn HopFat TuesdaysTitus 2sdaysAnti-Procrastination TuesdaysLiving Green Link UpHearth & Soul HopTitus 2 TuesdayTiny Tip Tuesdays, Teach Me Tuesdays, Domestically Divine TuesdaysTutorial TuesdayTasteful Tuesdays, Tasty TuesdaysSlightly Indulgent TuesdaysThe Gathering SpotBackyard Farming Connection, Whole Food Wednesdays, Real Food WednesdaysWildcrafting WednesdaysHealthy 2day WednesdayGluten Free WednesdaysAllergy Free WednesdaysWomen Living WellFrugal Days, Sustainable WaysWicked Awesome WednesdaysHomemaking Linkup, DIY Thrifty ThursdayCreative JuiceThe Mommy ClubKeep it Real, Natural Living Linkup, Your Green Resource, Simple Lives ThursdayPennywise PlatterFull Plate ThursdayTastetastic Thursday, Fill Those Jars FridayFight Back FridaysFreaky FridayFresh Bites Friday, Gluten Free Fridays, Weekend Wellness, LHITS DIY Linkup, Foodie Friday, Farm Girl Friday, Weekend Bloggy Linkup, Raw Food Thursdays,

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MEDICAL DISCLOSURE: Your health is between you and your health care practitioner. Nothing in this blog is intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice. Use of recommendations is at the choice and risk of the reader.




31 Comments

  1. Who is the guy in San Diego that sells the hummus? I am heading to the OB farmers market tonight and while I really want to try making your hummus I need to get some hummus for this weekend so I don’t have time for the sprouting this time.

    • He’s only at the Hillcrest and Little Italy markets and he’s the only guy selling packaged hummus and garlic spreads!

  2. Fun! I have a question..I’m about to try your recipe, do you measure the 2 cups of chickpeas before sprouting or after(there’s more than 2 cups after)..and does it really take 3-5 Tablespoons of cumin? sounds like a lot…thanks (:

    • Before. You can adjust the cumin to taste, but I found it didn’t really have good flavor until it had a lot of cumin. Start with 1 Tbsp. and see how you like it.

  3. too much salt!

  4. Thanks for a winning recipe. Is there a good source in San Diego for Garbanzo beans for sprouting? I’m sure Whole Foods will have them but I am looking more for a little MA and PA market, perhaps?

    Thanks!

    • At the Hillcrest farmer’s market, there is a woman who sells dry beans and grains. She might have garbanzos. Give her a try!

  5. This was real good. a bit too salty though. I am going to try and add more sprouted chickpeas and water to balance out the saltiness. Thanks for posting this.

  6. Hi Dawn,
    This looks like a delicious recipe. I like that they are sprouted. I will have to try this. Thanks so much for linking at Adorned From Above’s Link Party last week. This weeks party is opened.
    Debi @ Adorned From Above
    http://www.adornedfromabove.com

  7. We love hummus at our house and our patients love it when I bring it to our workshops, I recently brought some hummus and gaucamole to an event and several people had never had both… crazy! Love your recipe!

    And thank you so much for linking up with Healthy 2day Wednesdays as always! Hope you have a blessed week and hope you’ll be linking up this week! I also wanted to let you know we are looking for another person to co-host H2W’s with us if you are interested! :) (just email me!)

  8. Oh, I love hummus, but I’ve never tried it with sprouted chic peas. Great idea! I’d love for you to share this recipe with Raw Foods Thursdays! http://www.glutenfreecat.com/2012/10/raw-foods-thursdays-101212/

  9. Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.

    Check back tomorrow when the new link-up is running to see if you were one of the top 3 featured posts! :)

  10. This recipe looks great! I tried making hummus once and it didn’t turn out right. It’s a lot effort isn’t it, so I hope it works out this time! And, I actually have all the ingredients, woo too! I saw your recipe featured on Freaky Friday. I’ve pinned it, I’ll be making it ASAP!

  11. Dawn,
    I just discovered your site and have looked over your content. Excellent! I just have to ask you to join in over the weekly Wednesday link-up. If you would like to or are able to, many would benefit from your site. Love your practical and helpful posts. Thank you.

  12. I love the addition of smoked paprika! I also need to try sprouting chickpeas. I just haven’t gotten up the courage or the know how to do it :) Got this tweeted and pinned!

  13. That looks so delicious! :)

  14. I’ve never heard of raw sprouted hummus before, so I was intrigued to read your post. Thanks for sharing

  15. LOVE hummous! I did sprouted hummous once but cooked them after sprouting–So I’m delighted to see this and am printing it off to make. Thank you so much for sharing. :)

  16. Looks stunning! I totally love hummus but haven’t ever made it by myself.

    I saw this post on Slightly Indulgent. I shared an apple protein donuts recipe, I’d love for you to check out as well :)

  17. Looks delicious!

  18. Fantastic! Never would have thought of it AND I do love sprouted chickpeas. I’m in GAPS intro, will file it for the future.

  19. This hummus looks divine! Raw sprouted chickpea hummus…. I’ve never thought about it before. I’m definitely curious to taste the difference! :) I’ve also never thought about disabling copy & paste on my blog. You have a great point and I’m going to look into that. Thanks!

  20. Gosh this looks really good. I’d sure like to try it. I see that your website disallows copy and paste. That makes it impossible for me to print it out and take it down to my kitchen. And typing the whole thing out is time consuming and frustrating. I’ve noticed more and more websites are doing this. Maybe you know a way to circumvent this so I can still paste this wonderful recipe onto a piece of paper so I can use it. If there’s a trick I could learn I would love it! Thanks

    • There is a “print” button on the sharing bar to the left of the page. That will enable you to print out either all the pages of the post, or just the part of the recipe you want. Alternatively, you can email the post to yourself using the “email” button on the same bar, and print it that way.

      Unfortunately, there are many people making money off of content plagiarized or outright stolen from other people’s websites. A friend of mine recently had the better part of her entire blog stolen (right down to her original photos) and turned into a cookbook now sold on Amazon! As long as I keep finding my posts on other people’s websites without permission or attribution (which happens too often, darn it!), I simply cannot allow cutting and pasting. Thank you for your understanding!

  21. Mmm this sounds tasty! Great idea sprouting it.

  22. Hummus is a favorite with us and your recipe looks delicious! Enjoy your weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  23. Can’t wait to try this!! :)

    http://www.munchtalk.net

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