Hummus is one of the most versatile foods I can think of. It is good as a dip, spread and even as a salad dressing. And it’s chalk full of nutrients – fiber, calcium, protein just to name a few. I like the hummus I buy from the store, but it’s processed and usually contains added oils, so I eat it sparingly. Trying to eat more raw, vegan foods, I decided to work on perfecting a raw hummus. It took awhile, but I have now made this recipe a dozen times and it always turns out great.
It is made with sprouted garbanzo beans/chic peas. See my post on sprouting if you are new to the process. They take about two days to sprout to the length I like.
I also make my own raw tahini and have posted the instructions here. You can substitute tahini from the jar or canned chic peas, but I can’t guarantee it will come out right.
The raw version does taste a bit different than the store bought version but it’s so much healthier. I really like it and hope you do too!
Here’s my recipe:
1 1/2 cups sprouted chic peas/garbanzo beans
1 clove crushed garlic
1/3 cup fresh lemon juice
2/3 cup water
1 tsp sea salt
1/2 cup raw tahini
Add chic peas, garlic salt and tahini to food processor with S blade. Start processing and slowly add lemon juice and water to prevent liquid from leaking out the sides. Stop the food processor as needed to scrape sides of bowl and continue to blend until very smooth.
Mixture will seem runny, but once chilled for about an hour, it becomes the perfect consistency. Pour mixture into glass container and keep refrigerated until ready to serve. Mixture will keep in the refrigerator for about 10 days.