Raw Garbanzo Bean Hummus

  • Serves 4

Raw foods are great for your living cells! This recipe shows you how to make the best of raw garbanzo beans.

Raw foods are great for your living cells! This recipe shows you how to make the best of raw garbanzo beans.

Raw garbanzo bean hummus

  1. Place sprouted garbanzo beans, garlic and salt in food processor with “S” blade and pulse to coarse consistency.
  2. Add remaining ingredients except paprika and process until creamy consistency.
  3. If too thick add a little more olive oil.
  4. Check seasoning and adjust to taste.
  5. Sprinkle with paprika, cover and refrigerate at least one hour to allow flavors to mingle.
  6. Serve with pita bread, chips, dehydrated flax crackers, etc.
  7. OPTIONS: To overcome slightly bitter tasting garbanzo beans, sprouted beans can be dipped in a pot of hot water that has been brought to a boil and allowed to cool for one minute. Allow beans to sit for one minute and then drain. (This step will kill some of the enzymes but should remove the bitterness.) Another option is to add some sweetener to the raw hummus (agave nectar or raw honey).
  • Kevin M

    November 13, 2017

    This is a good starting point, but I had to add something else before I really enjoyed it. When I add sun-dried tomatoes and/or red and orange bell peppers, and coriander, it is much more interesting. A little extra virgin olive oil on top is always good, too. And hot peppers are good, if you like it spicier.

    Then I usually use it with whole wheat pita bread and clover sprouts. I also use it with sprouted lentils, peas, beans, and salad greens. Any raw veg that fits into the (toasted) pita bread is good, but I like mostly sprouts the best. These are some of my favorite mostly-living meals.

    The thinnest pitas are the best for me to minimalise the cooked-food content of these meals. I can eat this almost every night without getting tired of it. I can also freeze some for later if I want (but usually don’t have it long enough to freeze any).

  • Kevin M

    November 13, 2017

    You can make this in a blender, like I do, since I don’t have a food processor. My Vita-mix blender makes it as smooth and creamy as I want, when I add a little water. And I’m sure there are other blenders that could give you good results, too.

    Yesterday I didn’t have any almond butter, so I blended 1/4 cup of raw sesame seeds with the lemon juice first, making a kind of raw tahini. Then I added and blended all the other ingredients, and it turned out to be quite good.

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