A delicious raw houmous recipe for those following a raw food diet, made with sprouted chickpeas. Serve with fresh carrot and celery sticks.
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300g dried chickpeas
2 tablespoons tahini
1 teaspoon sea salt
2 lemons, juiced
4 cloves garlic, crushed or to taste
225ml filtered water
1 pinch paprika
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Method Prep:15min › Extra time:1day soaking › Ready in:1day15min
Soak the chickpeas for 24 hours. Drain, and let sit for 2 to 3 days, until the bean sprouts are about 3cm long. Rinse the beans once or twice a day.
Bring a large pan of water to the boil. Remove from heat, and let stand for 1 minute. Place the sprouted beans in the hot water, and let sit for 1 minute. Drain. (Note: If you do not do this step, the houmous will be awful.)
Place the sprouted beans into the container of a large food processor. Add the 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 the beans to absorb as much of the 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.