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.
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Prep Time: 10 minutes
Soaking Time: 2 days
Total Time: 2 days 10 minutes
Course: Condiment
Cuisine: Gluten Free, Raw Vegan, Vegan, Vegetarian
Servings: 8 servings
Calories: 277kcal

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!

Nutrition

Calories: 277kcal | Carbohydrates: 35g | Protein: 12g | Fat: 12g | Saturated Fat: 1g | Sodium: 261mg | Potassium: 558mg | Fiber: 10g | Sugar: 6g | Vitamin A: 385IU | Vitamin C: 3.8mg | Calcium: 101mg | Iron: 6mg
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