Raw Hummus

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 164.9
  • Total Fat: 3.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 595.1 mg
  • Total Carbs: 29.0 g
  • Dietary Fiber: 5.6 g
  • Protein: 6.6 g

View full nutritional breakdown of Raw Hummus calories by ingredient
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Hummus made with sprouted garbanzo beans for a unique and addicting flavor! Hummus made with sprouted garbanzo beans for a unique and addicting flavor!
Number of Servings: 10


    • 1 1/2 cups dry garbanzo beans
    • 2 tablespoons tahini
    • 1 teaspoon sea salt
    • 2 lemons, juiced
    • 5 cloves garlic, crushed or to taste
    • 1 cup filtered or spring water
    • 1 pinch paprika (up to 1/4 tsp.)
    * 1 pinch cayenne (up to 1/4 tsp.)
    ** the yield for the garbanzos is about 4 cups after soaking...maybe 5. It always varies, even though I measure the 1 1/2 cups of dry beans each time!


1. Soak the beans for 24 hours. Drain, and let sit for 2 to 3 days, until the bean's sprouts are about 1/2 inch long. Rinse the beans once or twice a day.
2. Bring a large pot of water to a boil. Remove from heat, and let stand for 1 minute. Place the sprouted beans in the hot water, and let sit for 1 minute. Drain. If you do not do this step, the hummus will be awful.
3. Place the sprouted beans into the container of a large food processor. Add the tahini, sea salt, lemon juice, and garlic. Process until smooth, adding water if necessary. It will take 3 to 5 minutes to blend. Let sit in the food processor for 5 minutes to allow the beans to absorb as much of the water as possible. If too thick, add more water, and blend again. Taste and adjust seasonings if needed. Spoon into a serving dish, and garnish with additional paprika if desired.

NOTES: The bean yield will be enough to fill your food processor to the top. Sometimes you'll have leftover beans. You can choose to discard them, or make an addition 1/4 batch in the FP.

Servings size is 10 1/3rd cup servings if you do the additional small batch, and 8 if you just do the one full FP batch.

Number of Servings: 10

Recipe submitted by SparkPeople user OCEANSOUNDS.

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