When I went raw vegan back in 2009, I was on a mission to redevelop as many standard omnivore recipes to fit my lifestyle as possible. At the time, I was dating a man who had a mad passion for hummus, and so the obvious first choice for re-creation was this simple dish. But being the novice that I was, I had no idea how to go about processing uncooked garbanzos into the smooth and creamy dip we all know and love... Enter sprouting. The rest is history. So today I am offering up my basic version of the condiment, and it is as delightfully simple as it is delish. What makes this raw version so damn good, is not only the taste (which is quite different from the cooked pea version - think more fresh, zippy, and light!), but it's stellar nutritional profile! So, let's talk briefly about sprouting; the act of soaking and then literally sprouting a seed or legume into a wee plant. Think about it; the minute you add water and oxygen and a tad bit of light to one of these resting and dormant nutrient bombs, you activate the germination process. And you then nip that same process in the bud before it gets too far along, consuming the nutrient dense sprouting plant when it is still young and full of vigor and vital energy. Awesome, right? And then there's the tahini. The staple ingredient in many different Middle eastern dishes, tahini is made from pureed sesame seeds, and is full of vitamins, the B's in particular, as well as phosphorus, lecithin, magnesium, potassium and iron. It is also a great plant source of calcium and protein. And let's not forget about raw garlic, a member of the onion family with anti-bacterial, anti-fungal, and immune boosting benefits. Garlic is vehicle for many vital nutrients, enzymes and amino acids, specifically the sulfur compounds from the amino acid allicin, which is most noted for producing garlic’s powerful odor. Allicin is one of the primary components of garlic that is said to give it the ability to prevent certain cancers, but cooking prevents the garlic's ability to produce this amino acid, so eat it raw, and let it sit a bit after you chop it to help reap the most benefits. What pulls it all together? Fresh squeezed lemon juice! Detoxifying and packed with Vitamin C, minerals like potassium, and pectin fiber, there is no better way to kick start the digestive system. Very alkalizing, lemon also assists with balancing the body's pH, keeping an environment of maximum balance and health.

Raw Sprouted Hummus [Vegan]

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  • 2 Cups sprouted chickpeas (mine had tails about ¾ inch in length)
  • 2 Tbsp tahini (sesame butter)
  • 1/3 Cup extra virgin olive oil
  • 1 large clove garlic
  • 1 Tbsp fresh lemon juice
  • ½ tsp sea salt
  • ½ tsp sweet paprika
  • 1 Tbsp tamari or soy sauce


  1. Add all ingredients to bowl of your food processor.
  2. Process on low until well incorporated and smooth.
  3. You will need to scrape down the sides of the bowl with a spatula from time to time.
  4. Enjoy with your fave crackers, bread, or fresh crudité!
  5. Stores well in the refrigerator for up to a week.


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    2. Thanks for a great recipe and clear instructions.
      How to extend the shelf life of hummus in the refrigerator before opening it for eating?, Are there any health supplements preservatives in order to solve this issue?
      Thanks, Rebecca

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