Raw Hummus

Recipe View 24 hrs Soak garbanzo beans in water for 24 hours to initiate sprouting. Drain the water, and keep the beans in a jar or container, allowing them to sit for 2 to 3 days until sprouts reach about 1/2-inch in length. Rinse the beans once or twice daily to keep them moist. (Time: 24 hours soaking, 2-3 days sprouting)

Recipe View 72 hrs Bring a large pot of water to a boil. Then remove from heat and wait 1 minute. Immerse the sprouted beans in the hot water for 1 minute to lightly blanch them. Drain well. This step is crucial for improving the texture and flavor of the hummus. (Time: 5 minutes)

Recipe View 5 mins Transfer the blanched, sprouted beans to a large food processor. Add the tahini, sea salt, lemon juice, and garlic. Process until the mixture is smooth and creamy, adding water gradually as needed to achieve your desired consistency. This may take 3 to 5 minutes. (Time: 5-10 minutes)

Recipe View 5 mins Let the hummus rest in the food processor for 5 minutes, allowing the flavors to meld and the beans to fully absorb the water. If the hummus is still too thick, add a little more water and blend again. (Time: 5 minutes)

Recipe View 5 mins Taste and adjust the seasonings as needed. Spoon the raw hummus into a serving dish, creating a small well in the center. Drizzle generously with olive oil and garnish with a sprinkle of paprika before serving. (Time: 5 minutes)