Condiments Raw & Fermented

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.

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

This raw sprouted chickpea hummus is prepared so that all of the enzyme inhibitors have been eliminated. This makes the hummus much more nutritious.


  • 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)
  • 2-4 Tbsp. ground cumin, to taste
  • 2-3 Tbsp. extra virgin olive oil
  • 4-8 cloves garlic, minced, to taste
  • 1 tsp. sea salt, or to taste
  • 1-2 tsp. smoked paprika or paprika, to taste
  • 1/4-1/2 cup purified water


  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, and paprika.
  6. 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.
  7. Adjust seasonings, and add salt, to taste.
  8. Process until thoroughly smooth and uniform in texture.
  9. Garnish with paprika and extra virgin olive oil and enjoy!

Courses Condiment

Cuisine Raw Vegan

Recommended for This Recipe

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.


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