Yes, another chickpea recipe. I've wanted to do a raw hummus for awhile and thought it was time. Raw chickpeas have a much different flavor than the cooked ones I'm used too and at first I wasn't sure if I would like this. But you know what? It came out really well. Will I make this again...absolutely! They have a nice flavor alone but in a hummus they are spectacular! I've also been playing around with my juice pulp making crackers and this raw hummus was a perfect complement to my new obsession! I made this hummus about the same as I would regular hummus, except I added extra of everything to really get a good and flavorful raw sprouted chickpea hummus. 

Best of all, it's really easy to sprout...it just takes a couple days of patience but it's worth watching your little seeds come to life and do their magic. You don't really need any special tools to sprout your chickpeas. I used a mason jar with a sprouting lid but any bowl or jar will do. Cheesecloth rubber banded around the top of a jar will work too if you don't have a sprouting lid. I've also sprouted without any lids and did just fine using my hand & fingers as a strainer. You could just as well use a simple colander after the initial soaking process; this will ensure maximum air flow and allow you to really rinse them well. The main points to sprouting is the initial overnight soaking, then rinsing thoroughly 2 - 3 times a day with purified water for two days. 

Once sprouted the beans will be at their highest potential and will give you excellent nutrition along with a wonderful hummus once everything is put together. The above picture is two days after the initial soak. Most of my beans sprouted very well, some only had little sprouts and some had none. You can expect various stages of sprouting and that is perfectly fine.

Enjoy however you like!