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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 barely stand to eat cooked hummus anymore.

But at $5 a container, I just can’t keep buying it. So my daughter 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, salt and garlic to suit your palate. For our latest batch of this raw sprouted chickpea hummus, we used no tahini or sesame seeds, and added extra garlic. Yum!

Raw Sprouted Chickpea Hummus
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Ingredients
  1. 2 cups sprouted chickpeas
  2. 1-2 Tbsp. fresh squeezed lemon juice, to taste (start with less)
  3. 4 Tbsp. raw tahini or 8 Tbsp. raw, hulled sesame seeds (optional)
  4. 3-5 Tbsp. ground cumin, to taste
  5. 2-3 Tbsp. olive oil
  6. 4-8 cloves garlic, minced, to taste
  7. 1 tsp.-1 Tbsp. sea salt, to taste
  8. 1-2 tsp. smoked paprika or paprika, to taste
  9. 1/4-1/2 cup pure water
Instructions
  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. If using, soak sesame seeds for 12 hours prior to making the hummus. Drain and rinse.
  5. In a food processor, blend chickpeas, sesame seeds or tahini (if using), lemon juice, olive oil, garlic, cumin, salt and paprika.
  6. 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.
  7. Garnish with paprika and extra virgin olive oil and enjoy!
Small Footprint Family http://www.smallfootprintfamily.com/

47 Comments

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  • Cool recipe, going to try it in a couple of days when my soaking beans have sprouted! I’m intrigued to try your variation of it without the sesame seeds, even though I like those. It cuts out one step for when you don’t feel very ambitious.

  • You mentioned chickpeas being on “advanced” with GAPS diet. Would this be sprouted, though? Isn’t it correct that the sprouting helps digestability a great deal? Meaning that it would then perhaps be approved for GAPS much earlier? Does anyone know?

    • Beans of any type, sprouted or not, can be difficult to digest (though sprouting does help), so they are considered an “advanced” food on the GAPS diet, and not recommended for the early stages.

  • I sprout my own chickpeas and had been looking for a tasty hummus to try. Just finished making it using your recipe. I used the raw sesame seeds since I had those on hand. Loved it! Thank you so much for sharing your recipe ????!

  • hmmm… i see a flaw in this recipe. the enzyme inhibitors haven’t been eliminated unless you make your own sprouted tahini first. theres plenty of phytic acid in tahini.

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