One of the best things you can do for your beauty is to add more beautifying foods or beautifying versions of the foods you already like into your routine. Make it easy on yourself. This recipe I have for you today is a great example. Hummus is easy. Hummus is good. Soooo good. :) And you know what? You can make your hummus a zillion times more beautifying and healthy by having it in a sprouted form. Sprouted foods add powerful enzymes and make the food easier to digest and for the nutrients to be absorbed into your beautiful body.
In the past I’ve provided you with a Raw Zucchini Hummus recipe as well. This version, is more dense, starchy and hearty, for times when you want that, but again, easier to digest because of the sprouting process.
So keep reading Beauty and check out my Raw Sprouted Hummus Recipe, below!
Sprouts
There are a variety of sprouts that range from bean sprouts to spicy sprouts from radishes. Sprouts come from soaking vegetable, bean, or grain seeds so they begin to root and sprout. You can find sprouts at local grocery stores or farmer’s markets (you can even grow them yourself).
Sprouting is the process of soaking grains and beans so that they germinate. This process brings them to the beginning stages of becoming a plant, which is pretty wild. Like growing a wittle baby plant!! :) Throughout the sprout’s rapid growth phase, digestive enzyme inhibitors are expelled— proteins are converted to amino acids and fats to essential fatty acids. The result is that a form of pre-digestion occurs, which makes this Beauty food very efficient. Sprouting enhances the efficiency and nutrient value of the seed and is power-packed with vitamins, minerals, chlorophyll, and enzymes.
Wittle baby plants bursting up!! So adorable! (Yet powerful.)
Hummus is a great vegetarian/vegan snack. Even so, we need all the help we can get to assimilate our foods, including this creamy dip— and soaking/sprouting plays a big role in making grains and beans more easily digestible, so you stay more energized! And of course as healthy and supported in your natural beauty as possible.
Here’s how you can add an extra boost of digestive health to your daily routine!
Prepare ingredients.
Add garbanzo beans, tahini, lemon juice, olive oil, onion, garlic, and salt to the food processor.
Turn on high and stream in water as it runs to desired consistency 1 tablespoon at a time. Scrape down sides and taste.
Serve with veggies.
Sprouts are amazingly versatile (see note), and can be eaten by themselves, tossed in your smoothies, served atop a salad or added to this delicious and nutritious hummus.
Check out the full recipe below…
Sprouted Hummus Recipe
Kimberly Snyder
5 from 1 vote
Print Recipe Pin Recipe
Servings 4 servings
Ingredients
- 2 cups sprouted garbanzo beans either purchase sprouted or sprout at home
- 1/4 cup water
- 2 tablespoons tahini
- Juice of 1 lemon
- 1 1/2 Tbs. olive oil
- ½ onion
- 1 tablespoon minced garlic optional
- 1 teaspoon salt
- paprika
Instructions
To sprout beans: cover beans with water and soak overnight. Drain and cover loosely with a tea towel and place in a moderate temperature location (60-70 degrees). Rinse 3-4 times a day to keep moist. Sprouts will emerge after 2-4 days.
Add garbanzo beans, tahini, lemon juice, olive oil, onion, garlic and salt to the food processor. Turn on high and stream in water as it runs to desired consistency 1 tablespoon at a time. Scrape down sides and taste. Add additional salt and water as needed to achieve final product. Top with additional minced garlic and paprika.
Serve with gluten free bread/toasted wraps and/or veggie dippers.
Tried this recipe?Let us know how it was on Instagram!
Note: Heating the sprouts will affect their nutritive value, so serve them raw, but be sure to wash your sprouts very thoroughly.
Let me know what you think of this simple recipe and don’t forget to add it to your Healthy Snacks Pinterest board!
In love and health,
Kimberly
To help with digestion, be sure to stay active. Walking and hiking is a great form of movement that doesn’t put a lot of stress on your joints. Sending lots of love! ;)
18 Comments
Sherryon August 30, 2016 at 11:48 am
I know this is off topic but I have a question all of your books are awesome but my favorite is beauty detox foods as this was the first book of yours I bought in the book some of the recipes ask for raw almond butter and dijon mustard what brands do you recommend as I’m having trouble finding clean brands? also I’m look forward to the new book :)
Reply
Kimberly Snyderon August 31, 2016 at 4:59 am
Hi Sherry and thanks so much for your support. So happy to hear you love the books. When it comes to finding brands that you can trust, I always encourage you to chat with your local Health Food store. They are very knowledgeable and will be happy to supply a raw organic brand, if they don’t already have it in stock. This will ensure that you’re able to purchase what you need locally. Sending you lots of love! ;)
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Claireon August 30, 2016 at 12:53 pm
Can I use something instead of tahini? Thank you!
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Kimberly Snyderon August 31, 2016 at 5:22 am
Hi Claire…if you have a healthy alternative and taste (other than tahini), that you like, absolutely. Let us know what you come up with and how you like it. Sending lots of love! ;)
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Lalaon August 30, 2016 at 1:21 pm
Just wondering. Do I still need to soak the sprouted chickpeas if i buy them sprouted ?
Thanks :)
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Kimberly Snyderon August 31, 2016 at 5:20 am
Hi Lala…If they are sprouted, they are ready for use. Happy Sprouting! ;)
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Adrienne Harrison August 30, 2016 at 2:59 pm
I’m sorry if I’m asking a question that was already answered since I skimmed the article and read half of the recipe, but what type of garbanzo bean do you use to sprout? Should they be fresh? Dried? Either?
Reply
Kimberly Snyderon August 31, 2016 at 5:06 am
Hi Adrienne and thanks for checking out my recipe. You can purchase sprouted beans at your local farmers market or health food store. They will be more than happy to assist you and carry whatever you need. You will be looking for dried beans and will be soaking them overnight. Sending lots of love! ;)
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Durgaon August 30, 2016 at 8:51 pm
I found your site when Googling Vegan/proper food combining. I love Hummus and don’t want to give it up but am concerned that garbanzo beans and tahini go against proper food combining rules.
Do sprouted garbanzo beans make it ok to mix with tahini? If so, is it ok to eat it with pita bread or should I stick to veggies only?
I would so appreciate a response. Thanks!Reply
Kimberly Snyderon August 31, 2016 at 5:13 am
Hi Durga and thanks for your great question. Because you are soaking the beans prior to eating, the result is that a form of pre-digestion occurs, which makes this very efficient for our digestion. Using this process will be easier on your gut and is great mixed with a little tahini. As always, listen to your body and watch for signs on how you react to the combination and make adjustments on how much you decide to eat. I’m all for eating this with veggies but love them with gluten free pita bread as well. The bread will make it difficult for your body to break down. Sending lots of love! ;)
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Elsaon September 1, 2016 at 8:28 pm
Can you give me an advice how to introduce a two year old child into a healthy eating. He only eats avocado and cereal. Sometimes he eats pancakes. I know it is off topic but I am frustrated as he refuses to everything
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Kendalon September 22, 2016 at 11:04 pm
Hello! I love hummus so I was SO excited when you posted this recipe! I attempted sprouting my chickpeas but they tasted weird and I think they may have molded.. any tips on how to make sure that doesn’t happen? Also the hummus was very chunky, definitely a weird consistency, any suggestions on how to make it more creamy? Thanks so much!!!
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Kimberly Snyderon September 23, 2016 at 4:06 am
Thanks Kendal for giving this recipe a try. Sometimes we have to try a few times until we get the right consistency, when it comes to the texture. As for sprouting the chickpeas, the same is true. Try a few times and if the same thing is happening you may want to buy chickpeas that are already sprouted. It could have just been a bad batch. Try to buy organic when possible and pay close attention to the air circulation and moisture levels in your sprouter. If you crowd too many beans into the sprouter, this may be causing the beans to rot and get moldy. Also, if there is too much moisture in your sprouter, the beans might become moldy as they sprout. Try and try again and let me know how it goes for you. Sending lots of love! ;)
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Leeon September 23, 2016 at 2:51 am
wow! I’de never thought about sprouting them before making the hummus! Just pinned this :)
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Kimberly Snyderon September 23, 2016 at 3:50 am
Let us know how it goes and what you think of the recipe! ;)
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Kristinon July 8, 2018 at 4:48 pm
Made this tonight – delicious. Doesn’t really taste like hummus but love it and so did the hubby and 13 year old. Thank you, Kimberly!!Reply
Kimberly Snyderon July 10, 2018 at 5:18 am
Thanks for sharing and giving this recipe a try Kristin. Lots of love to you and the family! ;)
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Kristinon July 15, 2018 at 12:02 pm
So I just made this for the second time and made it extra smooth with the Vitamix and now BOTH of my daughters love it… my younger is sensitive about textures and this fixed it for her ????
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