My daughter introduced me to raw hummus and I was instantly hooked. The taste was so fresh and appetizing, and it is packed with protein, fiber, vitamins and minerals.

So with a lot of experimenting, I developed my own raw sprouted hummus recipe that I will share below. My favorite way of enjoying hummus is by dipping cut vegetables into it, especially carrots, celery, cucumbers and red peppers. It may also be served on crackers or enjoyed alone.

The basic recipe may be made in a larger quantity and various “add ins” may be added to the base recipe to provide a nice variety.

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photo2Raw Sprouted Hummus Recipe
Sprouting the Chickpeas (Garbanzo Beans):
1 c. dried, organic chickpeas
Filtered water

Thoroughly rinse the dried chickpeas and place them in a medium size bowl. Cover the chickpeas with water, covering chickpeas by at least 2-3 inches as the chickpeas will expand as they soak. Soak the chickpeas for 24 hours and then drain.

Place chickpeas in a sprouting container or bag. Rinse and drain the chickpeas about 2-4 times per day for one to two days or until you begin to see a small, ¼-inch sprout. Even though all the chickpeas have not sprouted, used them at this point before the sprout gets too long. The warmer it is, the more quickly the chickpeas will sprout.

photo4Rinse the chickpeas well. Remove and discard any husks from the chickpeas to provide a smoother, less grainy texture. Chickpeas will expand 2 ½ to 3 times.

Basic Raw Sprouted Hummus Recipe:
2 ½ – 3 c. sprouted chickpeas (see above for instructions)
½ c. olive oil
½ c. tahini
¼ c. lemon juice
1 T. cumin
1 T. chopped garlic
1/3 – ½ cup warm water
½ tsp. paprika (optional)
¼ – ½ tsp. salt

Place all the ingredients in a food processor and process for at least 2-3 minutes until smooth. This should produce a medium-thick smooth paste. If it is too thick, add more water until it is creamy, but you do not want it to be runny.

You may leave it at this point and enjoy eating as is, dipping veggies into it, or serving it on crackers. Or, you may change the flavor completely by following one of these recipes or including your own add-ins.

Yield: Approx. 3 cups hummus

Sun-Dried Tomato and Basil Raw Sprouted Hummus
Mix together:
1 ½ c. Basic Raw Sprouted Hummus (see above for instructions)
½ c. sun-dried tomatoes (may be dried or in oil, drained and chopped)
¼ c. chopped fresh basil, packed

Roasted Red Pepper Raw Sprouted Hummus
Mix together:
1 ½ c. Basic Raw Sprouted Hummus (see above for instructions)
½ c. finely-chopped roasted red peppers

Artichoke & Pine Nut Raw Sprouted Hummus
Mix together:
1 ½ c. Basic Raw Sprouted Hummus (see above for instructions)
¾ c. chopped artichoke hearts
¼ c. pine nuts

What are your favorite add-ins to hummus? I would love to hear from you!