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Sprouted Raw Hummus

Ingredients

  • 1 cup chickpeas dried
  • 1/4 cup tahini
  • 1/4 cup water
  • 2 tablespoon lemon juice
  • 2 cloves garlic
  • 1 teaspoon cumin
  • 1 teaspoon coriander powder
  • Salt and pepper to taste

Instructions

  1. To sprout chickpeas: soak in water overnight or up for 24 hours. Drain and rinse in the morning and spread on a cookie sheet or pyrex dish. Rinse every few hours. Sprouting time depends on humidity.
  2. When ready it will be pretty obvious and you will see sprouts emerge! Once done, store in airtight container in the fridge.
  3. Blend all ingredients in vitamix or blender, adding water to thin to desired consistency.
  4. Keeps in fridge for 2 days.

Recipe Notes

I tend to sprout a larger quantity of chickpeas and have them ready in the fridge for sprinkling on salads or making fresh hummus. They last about a week or more.
Add fresh parsley for a green hummus.
If you prefer a cooked hummus just substitute the same amount of cooked chickpeas.