Sprouted Garlic Parsley Hummus

I can't believe I haven't shared this recipe yet on my blog. I used to eat it like everyday and then sort of forgot about it. 

Anyways, it's a homemade raw vegan hummus that I have adapted from Juliano's Raw UNcook book. It's fabulous and super easy. 

It's a great way to experiment with sprouting, if in fact you haven't never done it before or haven't been successful with it in the past. 

About a year ago I wrote a post about sprouting and what it's all about. 

In short, imagine you buy a bag of hard garbanzo beans {chickpeas}. You can either soak them overnight and then put them in a pot of boiling water and cook them. OR, you can soak them overnight and then sprout {again, overnight} using a mesh strainer and a towel. 

The latter allows the bean to germinate and grow, as it would had you put it in the ground. This activates LIFE and enzymes. You are essentially getting a amazing nutrition that you would otherwise not get from cooking the beans in HOT boiling water. 

Sprouting offers added protein and added enzymes. 

Some people find garbanzo beans hard to work with because they are bitter? I don't find this to be true at all. 

This hummus is to die for, in fact your friends won't even know it's raw. They will think you bought it at some gourmet grocery store.


2c sprouted chickpeas / garbanzo beans
1/2c fresh parsley, chopped
1/4c fresh lemon juice
1/2 tsp minched jalapeno
4 cloves garlice, pressed or minced
1/4 raw tahini {you can use roasted if you want, but it's not a raw recipe then}
1/4 + 2 Tbls olive oil
1 tsp lime zest
1Tbls miso 
1tsp cumin
5 tbls nama shoyu {soy sauce} 
sea salt {to taste, about 1/2 tsp}

Place all ingredients in a Vitamix or high speed blender. Blend until creamy. If it's hard to mix, then try scraping it with a spatula to keep it going.


8-16 oz spring water
fresh basil, parsley or mint
1/2 lemon & squeeze of lime

Put all in a cup and enjoy! It's extemely refreshing. Especially on a dry Winter day.