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, 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!
Cover dry chickpeas in pure, unchlorinated water and soak them for 12 hours.
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!).
Discard any beans that turn to mush or rot instead of sprout.
In a food processor, blend chickpeas, sesame seeds or tahini (if using), lemon juice, olive oil, garlic, cumin, salt and paprika.
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.
Garnish with paprika and extra virgin olive oil and enjoy!
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