Sprouted Garbanzo Bean Hummus with Parsley and Garlic

I can't believe I haven't posted this recipe yet here with you all. I was eating it almost every day and then forgot to share it.

Anyways, it's a homemade raw vegan hummus that is full of flavor, unique fun ingredients and it's made with sprouted garbanzos, not cooked. It's fabulous and super easy but you will have to take a day to sprout your beans before you can make it.

New To Sprouting?

This recipe is a great way to experiment with sprouting if you haven't done it before or haven't been successful with it in the past. 

About a year ago I wrote a post about sprouting and what it's all about. 

In short, imagine you buy a bag of hard garbanzo beans {chickpeas}. You can either soak them overnight and then put them in a pot of boiling water and cook them. OR, you can soak them overnight and then sprout {again, overnight} using a mesh strainer and a towel. 

The latter allows the bean to germinate and grow, as if it was put it in the ground to grow a plant. This activates LIFE and enzymes. You are essentially getting amazing nutrition that you would otherwise not get from cooking the beans in HOT boiling water. This is better for your digestion as well.

Sprouting offers added protein and added enzymes. 

Some people find garbanzo beans hard to work with because they are bitter? I don't find this to be true at all. 

This hummus is to die for, in fact your friends won't even know it's raw. They will think you bought it at some gourmet grocery store.

Enjoy your hummus with some lemon and lime water. Bonus recipe below as well.

Sprouted Raw Hummus with Garlic & Parsley

This hummus is raw which means its made with germinated and sprouted garbanzo beans (chickpeas). It's vibrant, citrusy and creamy!

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Prep Time 1 d

Course Appetizer, Dip, raw vegan

Cuisine adapted, American, Mediterranean

Servings 4 people

Equipment

• 1 colander or fine mesh strainer
• 1 blender

Ingredients

  

• 2 cups garbanzo beans
• ½ cup fresh parsley, chopped
• ¼ cup fresh lemon juice
• ½ teaspoon jalapeno, finely chopped
• 4 cloves raw garlic, chopped
• ¼ cup raw tahini
• ¼+ cup olive oil
• 1 teaspoon lime zest
• 1 tablespoon miso paste
• 1 teaspoon cumin spice
• 5 tablespoon Nama shoyu (unpasteurized soy sauce)
• 1 pinch sea salt

Instructions

 

To Sprout

• Put the hard garbanzo beans into a bowl. Cover them completely in water. This is the soaking/germinating process.
• Soak the beans in the morning for 6 hours. Then remove them from the water and set them into a colander. Set that colander onto a plate or over a bowl in case water keeps draining. Put them in a warm dry place and cover with a paper towel. By the next day they should start to form a small sprout. At that point they are ready. You don't need to grow too long of a tail.

Hummus Dip

• Once garbanzo beans are sprouted, blend everything together in a high speed blender until smooth. You will want SOME texture but no big chunks. Sometimes this requires blending, and then pausing to scrape the hummus down, and then blending again.

Keyword dip, germinated, hummus, raw vegan, sprouted

BASIL LEMON LIME WATER

8-16 oz spring water
ice
fresh basil, parsley or mint
½ lemon & squeeze of lime

Put all in a cup and enjoy! It's extremely refreshing. Especially on a dry Winter day.