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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!
Prep Time 1 d
Course Appetizer, Dip, raw vegan
Cuisine adapted, American, Mediterranean
Servings 4 people


  • 1 colander or fine mesh strainer
  • 1 blender


  • 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


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