We’re delighted to offer you this 100% natural, completely organic, raw, vegan hummus recipe, which can also be kosher if you use kosher certified ingredients for preparing it. We’ve finally perfected this hummus recipe after much trial and error, much searching — and finally, an extended trip to the middle east, where we’ve had the opportunity to sample a bunch of other authentic hummus recipes to see how middle easterners actually make and serve their hummus.
Many hummus recipes call for canned chick peas, but we didn’t want to go that route since we wanted to concoct a 100% raw hummus recipe. It’s easier than you’d think to make raw hummus; it requires a bit more prep time than the cooked variety utilizing canned chick peas — but if you aren’t in a hurry, we think the health benefits of the raw version outweigh the slight delay.
- 1 cup dried, sproutable organic garbanzo beans / chick peas. Hopefully you can find these locally grown in your area, but if you can’t get them from your local farmer’s market or health food store, we suggest ordering them online from a source such as sproutpeople.com. We highly recommend sproutpeople for their prompt and knowledgeable service.
- Filtered water
- Optional: organic tahini to taste; we suggest starting with 1 teaspoon. You can add more if you like it.
- Optional: fresh organic lemon juice to taste. We’ve tried varying the amount of lemon juice, starting with 1/4 teaspoon, on up to adding the entire juice contents from a small lemon. We like it best when it’s really lemony, so after that experiment we’ve generally been using the entire lemon. The first time you make this recipe, you may wish to start with a small amount of lemon and add more if you like it lemonier.
- Optional: organic garlic to taste; we suggest 1-2 cloves, although you might prefer to use less if you aren’t a big garlic fan.
- Optional: kosher salt or sea salt to taste
- Some middle eastern hummus recipes also utilize pine nuts, which make a lovely addition if you happen to have them. Developing a recipe with organic pine nuts is on our to do list, but we haven’t got that far yet.
Sprout the Chick Peas to Prepare Them for Making Hummus:
Before making your hummus, you’ll need to soak and sprout your garbanzo beans.
Soak the chick peas for 8 – 10 hours in sufficient pure, filtered water that they can expand 2 – 3 times.
While the chick peas are soaking, place them in a cool, dry place — not the refrigerator.
After soaking, discard the water, rinse the beans well with additional filtered water and drain them thoroughly.
It will take time to finish the sprouting the beans; the time required is typically several days. You’ll want to repeat the rinsing and draining procedure a couple of times each day until you see that the beans have actually sprouted.
How to Make Hummus:
Put the sprouted beans into the food processor (or if you’re using a hand blender, put them into a mixing bowl) along with 1/4 cup filtered water plus the tahini, lemon juice, salt, and garlic.
Mix well. We used a hand blender to mix our hummus, and the results are shown in the picture. You may wish to blend for longer than we did, which would give you a smoother, creamier hummus.
You can serve it immediately if you like, but we think the flavor is enhanced with an hour or more of standing time. You can refrigerate it at this point if you want to serve it chilled.
Water may rise to the top when the hummus sits, so if you refrigerate it before serving, you may need to mix it well with a spoon or spatula before serving.
Without refrigeration, use it the same day. Refrigerate unused portion if refrigeration is available.
Serve the hummus with pitas, crackers, fresh veggies, rice, beans or anything else that would benefit from a tasty dip or topping such as this one.
Tip: Avoid serving hummus in a plastic bowl; it’s preferable to use a glass or ceramic bowl to serve it in. This helps to maximize the flavor, and avoid a plastic-y taste creeping in.