Sometimes my mental image of myself just doesn’t match up to reality. In my head I picture myself as a complete badass. You’d probably find my imaginary-self decked out in a pleather jacket on a motorcycle riding off into the night. The truth of the matter is that I that I drive a hand-me-down mini van and I spent most of last night talking to my cats in a high-pitched voice before going to bed at 8:30 pm. This is not badass behavior.
In my defense, however, I did learn how to sprout chickpeas this week and turn them into an incredible raw hummus. If you ask me, it’s pretty badass.
Now, before we begin, I have to be honest with you. If you don’t like sprouts, then this is not the recipe for you. I actually think this raw version tastes better than traditional hummus that uses cooked chickpeas, but it definitely has the flavor of sprouts so I don’t want that to be a surprise. But, if you love sprouts like I do, badass or not, you’ll love this recipe.
We start with dried chickpeas/garbanzo beans. Once they are soaked in water overnight, they are drained, rinsed, and left out to sprout. (Note: you cannot use canned beans in this recipe because they have already been cooked and will not sprout.)
Be sure to rinse your chickpeas every 8 hours or so and drain them thoroughly. At the end of two days, they will have little tails like this. Then we’re ready for hummus!
Everything will get thrown into a food processor and your creamy, raw dip will emerge.
- 1 cup dry chickpeas
- ½ cup tahini
- Juice from 1 medium lemon
- 2 garlic cloves, minced
- ⅓ cup fresh herbs (I used cilantro and parsley)
- ¼ teaspoon sea salt
- 2 Tablespoons (cold-pressed) extra-virgin olive oil
- Soak the chickpeas for at least 8 hours or overnight. Drain and rinse thoroughly. Let them sit at room temperature, rinsing and draining every 8 hours for about 2 days, until the chickpeas have sprouted (see picture).
- Add the sprouted chickpeas to a food processor along with the tahini, lemon juice, garlic, herbs, and sea salt. With motor running, add the olive oil. Process until smooth and serve.
Will this recipe work with canned garbanzo beans or do they have to begin as dried?
Hi Tamara,
Great question. Canned beans have already been cooked so they will not be able to sprout. You will need to start with dried beans if you want to sprout them. But you could always use canned beans for regular hummus instead of a raw version.
Love this! I’ve never really sprouted anything before, but am dying to try. I might have to go get myself some raw chickpeas now!
You are totally a badass!
LOL, thanks Lauren.
What a badass against the rules recipe. Just put my chickpeas in a bowl to start soaking! Can’t wait to try it! Lucy
Fabulous hummus recipe!
xo
http://allykayler.blogspot.ca/
Do you think this recipe would work with other sprouted peas, such as marrowfat pea sprouts? I have some sprouted that I need to use!
You could definitely use a different legume in this recipe. It will probably alter the taste a little, but I bet it would still be delicious. Let me know how it goes!
I’ve never sprouted anything, but this looks easy enough! I can’t wait to try it!
Your hummus looks yummy! And am I just immature or does anyone else think the sprouted chickpeas look like sperm?
They totally do!
Looking forward to trying this recipe
Totally have to try this! I just started sprouting,this will be my first batch of lentils today… I can’t wait to see what happens ;p
I’ve tried to do this raw version of hummus several times…but my hummus comes out nasty. Why don’t you mention the part about boiling the garbanzo beans for a min and then rinsing them. This is a critical step to the taste.
I’m guessing that you don’t like the sprouted taste of the hummus as this will taste very different that traditional versions of hummus with cooked chickpeas. You are absolutely welcome to boil or cook them before pureeing, but this isn’t mandatory.
Love it! In the process of sprouting some chick peas right now, looking forward to making them. In you recipe you mentioned:
1 cup raw chickpeas, are you referring to 1 cup of dried chickpeas? Which is about 2 cups when sprouted.
Yes, you are correct. 1 cup of dried chickpeas which are then soaked and sprouted. Hope you enjoy the recipe!