I dedicate this post to my friend Heather, who is a hummus fiend, though in truth she is not the only one! Hummus is much adored in the foodie community, and with good reason: it’s creamy, delicious, versatile, and high in protein and fiber. Unfortunately, hummus isn’t raw! The beans used in regular hummus are cooked. Some raw foodists make hummus with sprouted chickpeas instead, but to be honest with you, I find the taste of sprouted beans to be unbearable. For this reason, I’ve been on the quest for a perfect raw hummus recipe for a while. Many of the recipes I found called for nuts, but in spite of my fondness for nut pate, I found them to be really heavy–the opposite, really, of regular hummus.
Which is why it’s ingenious that someone decided to use zucchini as the hummus base. This yields a slightly thinner and greener hummus than the norm, but it’s easy to thicken with tahini and sesame seeds. There are many versions of zucchini hummus floating around: Ani Phyo includes one in her book, and there are several online. The following is my favorite. It is, in my mind, the perfect raw hummus: all of the flavors of regular hummus, with none of the bloating. Best of all, it’s 100% raw.
I was inspired by this recipe, and I found that the olive oil and zucchini yielded a mix that was too thin to be hummus: it was tasty, but more akin to a tahini dressing. So I thickened it up with some raw sesame seeds in addition to the tahini, and voila: an amazingly rich, creamy, and tasty blend. Here’s the recipe:
2 zucchini, chopped ½ cup lemon juice 1 tsp salt 1 ½ tsp cumin 1 cup raw tahini (the Artisana brand is nice; substitute regular tahini if you need to) 4 tbsp olive oil ½ cup raw sesame seeds
Same as above. You may have a hard time blending the sesame seeds, so I recommend soaking them for a few hours first, halving the recipe, and stopping frequently to scape the bowl. You can also omit the seeds entirely, but in that case I also recommend omitting the olive oil to keep a thick consistency.
I could honestly have eaten a bowl of this stuff last night along with some crudités, but since I insist on making greens the centerpiece of as many meals as I can, I enjoyed the hummus scooped into endive leaves and served alongside a big salad of dark greens, tomatos, endive, and fresh asparagus. It was delicious.
It’s best to cook chickpeas thoroughly before eating to ensure they are safe to consume. Raw hummus made from raw chickpeas can also carry similar risks, so it’s advisable to avoid eating raw hummus made from raw chickpeas.
Same as above. You may have a hard time blending the sesame seeds, so I recommend soaking them for a few hours first, halving the recipe, and stopping frequently to scape the bowl. You can also omit the seeds entirely, but in that case I also recommend omitting the olive oil to keep a thick consistency.
I was inspired by this recipe, and I found that the olive oil and zucchini yielded a mix that was too thin to be hummus: it was tasty, but more akin to a tahini dressing. So I thickened it up with some raw sesame seeds in addition to the tahini, and voila: an amazingly rich, creamy, and tasty blend. Here’s the recipe:
Which is why it’s ingenious that someone decided to use zucchini as the hummus base. This yields a slightly thinner and greener hummus than the norm, but it’s easy to thicken with tahini and sesame seeds. There are many versions of zucchini hummus floating around: Ani Phyo includes one in her book, and there are several online. The following is my favorite. It is, in my mind, the perfect raw hummus: all of the flavors of regular hummus, with none of the bloating. Best of all, it’s 100% raw.
I could honestly have eaten a bowl of this stuff last night along with some crudités, but since I insist on making greens the centerpiece of as many meals as I can, I enjoyed the hummus scooped into endive leaves and served alongside a big salad of dark greens, tomatos, endive, and fresh asparagus. It was delicious.
I dedicate this post to my friend Heather, who is a hummus fiend, though in truth she is not the only one! Hummus is much adored in the foodie community, and with good reason: it’s creamy, delicious, versatile, and high in protein and fiber. Unfortunately, hummus isn’t raw! The beans used in regular hummus are cooked. Some raw foodists make hummus with sprouted chickpeas instead, but to be honest with you, I find the taste of sprouted beans to be unbearable. For this reason, I’ve been on the quest for a perfect raw hummus recipe for a while. Many of the recipes I found called for nuts, but in spite of my fondness for nut pate, I found them to be really heavy–the opposite, really, of regular hummus.
If you have never made your own sprouts, I strongly suggest that you start! Sprouting, like many other things in life, seems pretty intimidating until you actually try it.
You might be thinking: “Yeah, but I don’t really care for the flavor of raw chickpeas”. Trust me, I hear you! Raw chickpeas do happen to be a tad sharper than cooked, and they taste a bit grassy/earthy. Frankly, I’m not a fan myself… But while this flavor profile does translate to raw hummus, it also blends in really well and tones down quite a lot when mixed with the rest of the ingredients, to the point that it’s barely perceptible.
Day 3 – Those sprouts are already getting pretty long! I’m happy with this, but you can totally let your chickpeas sprout for another day or two, if you wanted to.
Because it uses raw, sprouted chickpeas as a base, this fluffy, creamy Raw Sprouted Chickpea Hummus is extremely nutritious – a veritable nutrition powerhouse – packed with all kinds of energy and healthful nutrients. Oh, and did I mention it’s insanely tasty, too? Yeah, oh yeah…
Next, I place the tray in the sink and rinse my chickpeas real thoroughly under cold running water for about 1 minute…
The BEST Fullyraw Vegan Hummus Recipe EVER!…in the Kitchen with Dad! #approved
FAQ
Do chickpeas need to be cooked for hummus?
Are soaked chickpeas safe to eat?
Can you eat chickpeas out of the can?
Can you eat sprouted chickpeas without cooking?
Is hummus raw?
Happy Raw Wednesday! I dedicate this post to my friend Heather, who is a hummus fiend, though in truth she is not the only one! Hummus is much adored in the foodie community, and with good reason: it’s creamy, delicious, versatile, and high in protein and fiber. Unfortunately, hummus isn’t raw! The beans used in regular hummus are cooked.
Is hummus healthy to eat?
Making hummus is a fun way to introduce more protein, fiber, and plant-based nutrients into your diet. In addition, the food has other substances that act as antioxidants such as vitamins and folic acid.
Can you eat hummus on a vegan diet?
Most raw food diet hummus recipes use sprouted garbanzo beans or nuts, but this raw vegan hummus recipe uses zucchini instead. The zucchini blends up nice and creamy, just like a soft and fluffy good quality traditional Middle Eastern hummus.
What can you eat with hummus?
“Get creative with different veggies—sliced peppers, jicama, radish slices, celery, cherry tomatoes, snap peas, cucumbers, cauliflower, and broccoli florets are all great ways to change up what you dip into hummus,” Michalczyk says. You’ll get a great crunch and tons of nutrition.