Condiments Raw & Fermented

Raw Sprouted Chickpea Hummus

raw sprouted chickpea hummus with olive oil and paprika in a dish

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 with olive oil and paprika in a dish

Raw Sprouted Chickpea Hummus

This raw sprouted chickpea hummus is prepared so that all of the enzyme inhibitors have been eliminated. This makes the hummus much more nutritious.
Print Pin
CourseCondiment
CuisineGluten Free, Raw Vegan, Vegan, Vegetarian
Prep Time10 minutes
Soaking Time2 days

Ingredients

Instructions

  • 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 long (No longer or they will taste bad!).
  • Discard any beans that turn to mush or rot instead of sprout.
  • If using, soak sesame seeds for 12 hours prior to making the hummus. Drain and rinse.
  • In a food processor, blend chickpeas, sesame seeds or tahini (if using), lemon juice, olive oil, garlic, cumin, and paprika.
  • Add a little pure water slowly to the processor just until you start to have a smooth, thick paste. Be slow and conservative so you don't make the hummus too runny.
  • Adjust seasonings, and add salt, to taste.
  • Process until thoroughly smooth and uniform in texture.
  • Garnish with paprika and extra virgin olive oil and enjoy!
Recommended for This Recipe

 

This raw sprouted chickpea hummus is prepared so that all of the enzyme inhibitors have been eliminated. This makes the hummus much fresher tasting, and more nutritious. Click to get the recipe!#glutenfree #dairyfree #vegan #vegetarian #rawvegan #recipe #realfood
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About the author

Dawn Gifford

Dawn is the creator of Small Footprint Family, and the author of the critically acclaimed Sustainability Starts at Home - How to Save Money While Saving the Planet. After a 20-year career in green building and environmental sustainability, chronic illness forced her to shift her expertise and passion from the public sphere to home and hearth. Get the whole story behind SFF here.

56 Comments

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  • This is great! I just actually finished my tub of sprouted hummus from the little Italy market and I’m dying for more- small world! Thanks for the recipe!!!!!

  • I have tried every chickpea in the health food stores. Followed all advice for sprouting them I can find and the will not sprout. They get smelly and foul after the fist day of rinsing. I can sprout anything else but chickpeas…what am I doing wrong?

  • Love the sound of this. Trouble is, I have trouble sprouting chickpeas. A few sprout, but most just “sit there.” Was wondering if they had to be be organic, non-gmo to sprout. And what kind of water to soak in? Also, would like to avoid oil if possible. Is that just to simplify creating a paste? Could I just use something like tomato juice to smooth it out? Thanks.

    • Organic is always a best choice, but there are no GMO chickpeas, so no need to worry about that. Purified water is perfect for soaking, but oil is an absolute requirement for this recipe. Hummus is made with oil. If you use something else, it’s a different dish.

  • Okay…so do you cook the chick peas after they are sprouted?…..or do you use them raw?? You got my curiosity up.

  • 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.

  • 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.

  • 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.

    • I can see that even before making it, but I don’t blame the cook; its just how people are, and a matter of taste, but mine is in alignment with yours. I always adjust salt way down in other people’s recipes. Sometimes I won’t bother adding salt at all, and its just fine, and of course, its always simple enough to add some if I feel it needs it, and not so easy to remove it.

  • 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!

  • 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.

  • 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!)

  • 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!

  • 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.

  • 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. 🙂

  • 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!

  • 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!

    • Just hit the ‘print screen’ button (or FN Print Screen). Then open an Office program and paste the picture in. Or just take a pic of the screen with your phone. ????

  • 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

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