Raw Sprouted Hummus Recipe
This is easily my most-requested recipe, and I’m sorry it took me so long to post it. Sprouted garbanzo beans are an excellent source of protein, and their delicious, nutty — almost grassy — flavor helps to make this raw hummus a real crowd pleaser. It’s a lot of fun to make, and the unique texture that comes from using the raw sprouted garbanzo beans is what I think puts it over the top.
Sprouted garbanzo beans can be found at some Whole Foods Market locations, farmers markets, and health food stores. Or, you can always sprout your own garbanzo beans.
Sprouted Raw Hummus Recipe
- 3 cups sprouted garbanzo beans
- 7 cloves garlic, peeled
- 2 1/2 teaspoons Celtic sea salt
- Juice of 1 lemon
- 1/4 cup raw tahini
- 2 tablespoons extra virgin olive oil, plus more for garnish
- 2 tablespoons ground cumin, plus more for garnish
- 1/2 teaspoon ground cayenne pepper
- In a large food processor, combine the sprouted garbanzo beans, garlic, and salt.
- Pulse to coarsely chop the mixture.
- Add in the remaining ingredients, and process until a thick, slightly chunky paste is formed. You may adjust the consistency with more olive oil or a splash of water, if desired.
- Check seasoning and adjust, to taste. Refrigerate for at least an hour, to allow the flavors to marry.
- Serve the raw hummus in a medium bowl, making a divot at the top.
- Drizzle a generous spot of olive oil into the crater, and shake a few sprinkles of cumin over the hummus.
- Serve alongside pita bread, flax crackers, sprouted grain tortillas, or vegetable crudité.
Makes 6 to 8 servings
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