This recipe is adapted from “Raw Energy” by Leslie and Susannah Kenton. It is so good .
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Recipe Directions

1. chop garlic in food processor

2. add chickpeas and blend until very fine

3. add the lemon juice, orange juice, tahini and salt

4. enjoy

I sometimes substitute a few drops of stevia liquid instead of the orange juice

At home we have dissolved some salt in water and put it in a bottle on the bench so we can add a dash whenever it is required.

This recipe can be thinned with water to make it into a salad dressing.

Georgiame's Thoughts

By georgiame

This recipe is adapted from “Raw Energy” by Leslie and Susannah Kenton. It is so good .

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Top voted

7 votes
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my chickpeas always get smelly before they are done sprouting. UGH.

5 votes
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If you have a Champion or similar juicer, you could run the sprouted chickpeas through with the blank/homogenizing attachment. It might be creamier....

4 votes
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Zella, your chickpeas might not be draining properly if they start to smell...I'm not sure how you are sprouting them (jar/basket) but because they are big they can clog up the airway in a jar really easily and they don't get enough oxygen, so start to rot and smell. Maybe try a bigger jar (like restaurant pickle jar size)?

All

4 votes
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Vote up!
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Vote down!

Zella, your chickpeas might not be draining properly if they start to smell...I'm not sure how you are sprouting them (jar/basket) but because they are big they can clog up the airway in a jar really easily and they don't get enough oxygen, so start to rot and smell. Maybe try a bigger jar (like restaurant pickle jar size)?

Top Voted
5 votes
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Vote up!
-
Vote down!

If you have a Champion or similar juicer, you could run the sprouted chickpeas through with the blank/homogenizing attachment. It might be creamier....

Top Voted
7 votes
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Vote up!
-
Vote down!

my chickpeas always get smelly before they are done sprouting. UGH.

Top Voted
2 votes
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If you sprout the chick pea for 5 days until it gets a little tail the hummus will be softer.

3 votes
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ummm... I guess it is not totally the same texture as cooked humous - but I dont mind the different texture. Have you tried adding more tahini, maybe some avocado or something like that might help with creaminess.

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Is there a trick to getting the sprouted chickpeas past that grainy point in the food processor? I've tried several raw hummus recipes, and every time, no matter how long I grind it, it never quite gets smooth. (>_

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