This organic, raw hummus is a delicious alternative to the more common cooked variety. Because all the enzymes are still present, it barely produces any gas. I form a well in the center and pour olive oil inside it before serving. Serve with small romaine leaves, carrots, celery, or pita bread.
| Prep Time: | 15 mins |
| Cook Time: | 5 mins |
| Additional Time: | 3 days |
| Total Time: | 20 mins |
| Servings: | 20 |
| Yield: | 20 servings |
Ingredients
- 1 ½ cups dry garbanzo beans
- 2 tablespoons tahini
- 1 teaspoon sea salt
- 2 lemons, juiced
- 4 cloves garlic, crushed or to taste
- 1 cup filtered or spring water
- 1 pinch paprika
Instructions
- Soak beans for 24 hours. Drain, and let sit for 2 to 3 days until beans’ sprouts are about 1/2-inch long. Rinse beans once or twice a day.
- Bring a large pot of water to a boil. Remove from heat, and let stand for 1 minute. Place sprouted beans in hot water and let sit for 1 minute. Drain. If you do not do this step, hummus will be awful.
- Place sprouted beans into the container of a large food processor. Add tahini, sea salt, lemon juice, and garlic. Process until smooth, adding water if necessary. It will take 3 to 5 minutes to blend. Let sit in the food processor for 5 minutes to allow beans to absorb as much of water as possible. If too thick, add more water, and blend again. Taste and adjust seasonings if needed. Spoon into a serving dish and garnish with paprika.
Reviews
OMG! Two weeks ago I started a low fat raw vegan diet, right after following LCHF Keto for four years. I thought there was no way a raw hummus recipe with no oil could possibly taste good. This is better than my cooked recipe full of olive oil! I had to use limes instead of lemons but it was still delicious!
I have been sprouting a lot of seeds, beans, and legumes, and chickpeas (garbanzos) is one of the hardest to get just right. So I started leaving them submerged in the water until they sprout, which is usually less than 24 hours. That way, I can avoid the problems from letting them sit out at room temp while exposed to the air, which seems to be what makes them smell and taste sour by the time they sprout. The sprout is very small while underwater, but it’s OK. Refrigerate soon after draining and rinsing the sprouted chickpeas until you’re ready to use them. (You can use some in salads, too.) They work well for hummus if you have a good processor, depending on the texture you want, but they might not grind up to be perfectly smooth. A high-powered blender works even better, and does make them as perfectly smooth as you want. So I now use a vita mix VS (with variable speed). Their web site has basic instructions for blending hummus in all types of vita mix blenders. This recipe seemed to me as if it needed some more flavor, so I add various combinations of extra ingredients such as (or sometimes all of these): raw peppers (or roasted red peppers), extra virgin olive oil, raw and/or roasted pine nuts, more lemon juice (if you like extra lemon flavor); sprouted peas, lentils, and beans; sun-dried tomatoes, and spices (like cumin, cardamom, coriander, cayenne, (and a very little bit of) allspice, cinnamon, and nutmeg). Also, I use raw and/or roasted sesame seeds with or inst
I have made this twice. I love the process and the health benefits, but I found that it was missing something. I looked through a few other raw hummus recipes and found more spices added. I think that this is a great base recipe, I added another tbs of tahini and a little more lemon. The key ingredient for me was cumin. I added it little by little to taste, probably about half a tsp. It brought out that familiar taste I was hoping for. I made it in the evening and ate the whole tub by the next afternoon. Delicious. I suggest adding some flavor, but this is now my go to recipe. Thank you!
I added olive oil and more tahini. I loved it. The texture was different, but taste was good and very agreeable with the system. It made a ton.
I did not care for this. It definitely tasted raw, I did follow the recipe exact. However, I now sprout my chickpeas for my other recipe (which then cooks the chick peas in the crock pot for 6 hours) This activates enzymes and makes it healthier, even though I did not like this recipe, I would like to say thanks for the idea to sprout first!
Great recipe. Only I got impatient with sprouting time. In my 75 degree home, little nubbins of sprouts were seen after 24 hours, so I rinsed them, put them in my Vitamixer with water just to cover. Added Tahini, olive oil, lemon juice, garlic, Himalyan pink salt and finest ground pepper. It came out superb without have to wait or do the hot water thing. Try it. Commercial hummus gives me a stomach. Not this.
This recipe has merit – definitely taste like the regular hummus which surprised me. I made a fo-pau in that I didn’t let the water sit for 1 minute before placing the beans in the water for another minute. That may make them less raw for those who are strictly raw. I’m just trying to add more raw and less animal protein in my diet. Anyhow, I used a mixture of half chicken broth and half filtered water – and this is the mixture I put in the hummus. When I cook beans, normally I cook them in chicken broth…. but I think I want to try plain water next time. I used 3 tbsps. lemon juice, 2 1/2 heaping tbsps. home made tihini, 1 tsp, ground cummin and doubled the garlic. I used a food processor – which made it grainy. I will use the blender after the food processor next time. The hummus has a sweeter flavor than the cooked version… but I’ve found that to be true of many raw dishes I’ve prepared so far. Still experimenting with raw. BTW – I soaked the beans for 24 hours, rinsed them thoroughly once and let them stand in a collander overnight to get the water out. They have a very tiny nub – which means they were at the very early stage of sprouting… still ok to use this way. Rinsing every 12 hours is of major importance as is proper drainage when sprouting – if you don’t do that, expect to get that fermenting or moldy thing going on.
EXCELLENT!!!I will make this every few days.I whipped this up with my Vita mix,I didn’t burn it up either.
Delicious!
I followed the recipe exactly and it was awesome. The hummus was surprisingly rich and creamy for a recipe without any olive oil.
This recipe works. While it may be healthier, the texture isn’t as good as when I cook dried garbanzos and make hummus the old-fashioned way. I also use more tahini and a little olive oil in mine. Good recipe though.
Very, very good! My husband even said it was “comparable” to his “incomparable” favorite from a restaurant. Cannot stress enough the importance of the hot water dip; soaking beans leaves a bitter coating on the outside, and nothing else will wash it off. I actually sloshed my sprouts around in the hot water for five full minutes, which probably defeats the purpose of “raw,” but I don’t care. The sprouting alone increases the beans’ nutrition and digestibility dramatically as it is. Also, the barely-cooked beans can make a grittier hummus if your food processor is not so snazzy. I used my blender and it was perfectly smooth and light.
Excellent taste. Never having tried a four-day recipe before, I enjoyed this, and let the beans sit in a 8 by 8 brownie pan for their sprouting, with plastic wrap over them. I spotted one moldy offender on the last day, so ventilation is important, and I will omit the plastic wrap next time.
Okay, so you might have to work with this a bit but it is so worth it! I’ve made a lot of hummus and this is one of the best recipes (super extra points for me for being sprouted as it’s healthier!). Definitely don’t leave the sprouts too long or in too small a container or they’ll ferment. Wash them at LEAST twice a day. I started in a food processor but it wasn’t getting smooth. I poured it into the blender and added more water until it was blending smoothly. I also did a bit less lemon and a tad extra tahini. Letting it sit really gives a chance for the flavors to come together- even better the next day!
Do not try to use canned beans instead of raw ones – the water/bean ratio is off and you end up with major trouble.
Love this recipe. I have made recipe several times. I have never had any problems with anything smelling moldy or bad. Perhaps those reviewers had bad/old garbanzo beans to begin with. I have to admit that I usually make hummus from canned garbanzo beans as it is faster and easier, but this recipe is by far my favorite when I have the time. I add different things to flavor it differently. Roasted red pepper is a favorite additive. Artichoke hearts and lots of garlic is another favorite of mine. I mix all the ingredients except for the water and add it last only as needed. If the texture still isn’t right, I will add a little extra virgin olive oil. I also usually add some ground cumin for more flavor. As a garlic lover, I seldom only add 4 cloves of garlic – usually I add a lot more (about double that).
I loved this whole idea. Sprouting was a blast. I let my sprouts grow to about 3/4 inch, then placed in refrigerator. They grew in the fridge too. I made two batches, one without placing in hot water, and one with. The truly raw hummus did indeed have a very green taste, once the sprouts were ground in. The other hummus (beans placed in the boiled water) was not as strong at all. Some of us ate the raw version (poor baby didn’t have a choice :)) and the others much preferred the one according to recipe. Great idea, will do again, if just to sprout beans for snacking! P.S. Flavor-wise, the raw sprouted beans taste like fresh green beans, and the heated-sprouted ones tasted just like corn on the cob to us! Really! 12/4/10
This is definitely the best recipe I have found of raw hummus
This recipe was very time-consuming, labor-intensive, and it came out bland. It says to add 4 cloves of garlic – I added 7 and it still tasted too bland. Oh, and it burned out the motor in my food processor. Boo!
It is sooooooooo healthy for you!
This is good! It was worth making garbanzo bean sprouts for! Some of the beans had started to ferment, but the hummus was delicious. I figured that I eat sauerkraut (fermented cabbage), so I could go along with fermented beans! Great recipe!