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 Recipe Pin Recipe
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



  • 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!


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
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!