Raw houmous

    (77)
    1 day 15 min

    A delicious raw houmous recipe for those following a raw food diet, made with sprouted chickpeas. Serve with fresh carrot and celery sticks.


    77 people made this

    Ingredients
    Serves: 20 

    • 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

    Method
    Prep:15min  ›  Extra time:1day soaking  ›  Ready in:1day15min 

    1. 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.
    2. 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.)
    3. 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.

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    Reviews & ratings
    Average global rating:
    (77)

    Reviews in English (67)

    0

    thanks for the raw recipe! havent tried it yet but certainly will!  -  06 Feb 2012

    by
    98

    This is actually the recipe that led me to this site a couple of years ago. I didn't love this as is, but I'll keep working with it, now that I have more experience making hummus. For those concerned with the safety of eating this: It's absolutely safe, and it's better for you than "cooked" hummus because it's easier to digest. The problem with the funky smell could have come from your sprouting method. Beans need to be sprouted in a large jar with a mesh or cheesecloth lid, lying on its side (so the beans are spread out) in a dark but well-ventilated area. If yours were moldy, it could have been because there was not enough air getting to them. As for the question of whether this is raw: It's raw because the beans are not cooked; "regular" hummus uses cooked beans and is therefore not raw.  -  12 Apr 2008  (Review from Allrecipes US | Canada)

    by
    56

    My 4 yo picky non-vegetarian son who likes regular hummus LOVES this recipe. I am so grateful for this recipe. My son and I've recently developed hayfever and we are trying to fortify our bodies with more enzymes from fresh raw food. Other than the basic salad and fresh cut vegetables, I had yet to venture into real raw food prep. This is a great introduction. I did make an error though, I soaked the beans for almost 2 days (changing water twice) and forgot to let the beans sprout, nevertheless it was just as good and I'm sure the enzymes were activated. I also held back a bit on the garlic (i used one big clove) because I wasn't sure if my son would like it too strong since the restaurant versions we usually consume taste rather bland.  -  02 Jun 2005  (Review from Allrecipes US | Canada)

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