The preparation of this recipe spans across a couple of days, but the net preparation time is about 10-15 minutes, so it is not a real time consumer.

This recipe is based on a Hummus spread we are occasionally buying  from a raw vegan catering here in Bellevue, Wa.  It is spicy, tangy, salty and tastes so fresh! It is less heavy on the body than the cooked version of hummus, and very, if I may say, refreshing. It is also suites a vegan raw diet and  low in fat, high of protein and nutrients (a LOT of calcium, magnesium, phosphorus, potassium and vitamin A)

You will first have to sprout the chickpeas (also called garbanzo beans), but after the beans have about half an inch of a sprout you can just put it in the food processor with some spices, process for a couple of minutes and your done.

 Sprouting the chickpeas 

Soak the chickpeas overnight (about 12 hours) in cold water. Make sure to put at least double the volume of the chickpeas in water as they expand significantly.

Wash the chickpeas and put in a sieve hanging on a large bowl and cover with a lid. Rinse the beans with water every 6-12 hours and set aside again. After about 24-36 hours you should have small sprouts coming out of the beans. Now you can make the recipe!

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Ingredients:

2 cups of sprouted chickpeas

1 bunch of cilantro – chopped

1/2 cup of Tahini paste. I use this Tahini for my Hummus spreads.

Juice from 2 small lime (lemon is a good substitute)

1/2 jalapeno pepper seeded

1 leaf of kale (discard the stalk) – Optional – added for nutritional values and does not impact taste.

2 cloves of garlic

3/4 tsp salt

2 TBS of olive oil (optional – will taste better – but will raise the fat content of the spread)

Instructions:

1. Put the beans, the chopped cilantro, lime juice, jalapeno, salt and garlic in a food processor and process for about 2 minutes until nearly smooth. You might have to pause, scrape the sides of the food process container with a spatula and process again.

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2. Add the Tahini (and olive oil – if you’d like)  and process until very smooth smooth for about 2 minutes.

3. Add the Kale and process until it gets incorporated and no big chunks are seen.

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That’s it. You can store in an air  tight container in the fridge for about 4 days. Goes well on crackers or bread, with a slice of tomato.

Printable recipe:

Raw Sprouted Hummus spread with Cilantro and Lime
 
Prep time
Total time
 
Ingredients
  • 2 cups of sprouted chickpeas
  • 1 bunch of cilantro - chopped
  • ½ cup of Tahini paste. I use this Tahini for my Hummus spreads.
  • Juice from 2 small lime (lemon is a good substitute)
  • ½ jalapeno pepper seeded
  • 1 leaf of kale (discard the stalk) - Optional - added for nutritional values and does not impact taste.
  • 2 cloves of garlic
  • ¾ tsp salt
  • 2 TBS of olive oil (optional - will taste better - but will raise the fat content of the spread)
Instructions
  1. Instructions:
  2. Put the beans, the chopped cilantro, lime juice, jalapeno, salt and garlic in a food processor and process for about 2 minutes until nearly smooth. You might have to pause, scrape the sides of the food process container with a spatula and process again.
  3. Add the Tahini (and olive oil - if you'd like) and process until very smooth smooth for about 2 minutes.
  4. Add the Kale and process until it gets incorporated and no big chunks are seen.
  5. That's it. You can store in an air tight container in the fridge for about 4 days. Goes well on crackers or bread, with a slice of tomato.