Best 3 Raw Hummus Recipes

Hummus is a delicious and versatile Middle Eastern dip or spread made from chickpeas, tahini, lemon juice, and garlic. Traditional hummus recipes call for cooked chickpeas, but it is also possible to make raw hummus using sprouted chickpeas. Raw hummus is a great option for people who are looking for a healthier alternative to traditional hummus, as it is lower in calories and fat and higher in nutrients. Additionally, raw hummus is easier to digest than traditional hummus, making it a good choice for people with sensitive stomachs. In this article, we will provide you with a step-by-step guide to making the best raw hummus, as well as some tips on how to use it in your favorite dishes.

Here are our top 3 tried and tested recipes!

RAW CASHEW CHICKPEA HUMMUS!

Raw Cashew Chickpea Hummus! image

Try it and you will wonder why you ever made hummus out of a can before! Not only is this recipe addicting it is very good for you. Enjoy!

Provided by Jazmina

Categories Lunch/Snacks

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

2 1/2 cups chickpeas (sprouted)
1/2 cup cashews (raw)
2 garlic cloves
1/4 cup extra virgin olive oil (cold pressed)
1 lemons (juiced) or 1 lime (juiced)
1 inch ginger (grated)
1 teaspoon sea salt
1 teaspoon cumin (ground)
1 teaspoon coriander (ground)
1/2 teaspoon pepper (ground)
1/4-1/2 teaspoon cayenne
1 pinch turmeric
1 pinch cinnamon
2 tablespoons cilantro (optional)
2 tablespoons mint (optional)

Steps:

In food processor or mortar and pestle grind cashews and garlic until small.
Add in chickpeas (see note below on how to sprout them), ginger, salt and spices/herbs. Grind until chickpeas are small bits.
Add in lemon/lime juice and olive oil and blend until smooth. You may need to add a splash of water to reach desired consistency (smooth but not runny).
That's it your ready to eat enjoy!
How to sprout chickpeas: Rinse and soak 1 cup of dried chickpeas for 12-24 hours, if soaking for 24 hours rinse and add new water half way through. After they have soaked rinse and place in a large clean glass jar and place cheesecloth over the top with an elastic. Place on its side so the chickpeas get a lot of air circulation in a well lit room. Chickpeas will take 1-4 days to sprout and will need to be rinsed 2-3 times a day. They are ready to eat when the "tail" is 1/4-1/2 inch long :).

RAW HUMMUS

Raw Hummus image

Raw organic hummus. A treat from traditionally cooked hummus and causes very little gas because all the enzymes are still there. When I serve this I make a depression in the middle and fill it with olive oil. Serve with pita bread, carrot or celery sticks, or small romaine leaves.

Provided by EMILKALIL

Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes

Time P3DT17m

Yield 20

Number Of Ingredients 7

Ingredients

1 ½ cups dry garbanzo beans
2 tablespoons tahini
1 teaspoon sea salt
2 lemons, juiced
4 cloves garlic, crushed or to taste
1 cup filtered or spring water
1 pinch paprika

Steps:

Soak the beans for 24 hours. Drain, and let sit for 2 to 3 days, until the bean's sprouts are about 1/2 inch long. Rinse the beans once or twice a day.
Bring a large pot of water to a boil. Remove from heat, and let stand for 1 minute. Place the sprouted beans in the hot water, and let sit for 1 minute. Drain. If you do not do this step, the hummus will be awful.
Place the sprouted beans into the container of a large food processor. Add the tahini, sea salt, lemon juice, and garlic. Process until smooth, adding water if necessary. It will take 3 to 5 minutes to blend. Let sit in the food processor for 5 minutes to allow the beans to absorb as much of the water as possible. If too thick, add more water, and blend again. Taste and adjust seasonings if needed. Spoon into a serving dish, and garnish with paprika.

Nutrition Facts : Calories 66.7 calories, Carbohydrate 10.8 g, Fat 1.8 g, Fiber 3.3 g, Protein 3.3 g, SaturatedFat 0.2 g, Sodium 93.9 mg, Sugar 1.6 g

RAW CASHEW HUMMUS - BEAN-FREE!

Raw Cashew Hummus - Bean-Free! image

This "hummus" has no chick peas, making it great for a primal/paleo diet or anyone else who doesn't eat beans. There are 3 variations listed (four if you count the base recipe). It was posted on whole9life.com and created by the author of theclothesmakethegirl.blogspot.com

Provided by mayness

Categories Nuts

Time 3h15m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 12

Ingredients

1 cup raw cashews
1/4 cup tahini
1/3 cup lemon juice
2 garlic cloves, crushed
1/2 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon cayenne
25 canned olives (optional)
1 roasted red pepper (optional)
1/2 teaspoon paprika (optional)
6 sun-dried tomatoes (optional)
fresh parsley (optional)

Steps:

Soak cashews for at least 3 hours.
Drain and rinse cashews a few times.
Place cashews and all remaining ingredients in a food processor.
Variations: add either the olives, OR red pepper and paprika, OR sun-dried tomatoes. Or, just leave those out for a simple plain "hummus.".
Puree in the food processor until well blended - it will be very thick.
Add water 1/4 cup at a time until desired texture.
Garnish with fresh parsley if desired.

### **H3 Tag: Key Ingredients and Their Health Contributions** - Chickpeas: An excellent source of protein, dietary fibers, folate, iron, magnesium, manganese, phosphorus, thiamin, and more. - Tahini: Made from sesame seeds, it provides healthy fats, protein, magnesium, and various vitamins. - Garlic: Helpful in lowering cholesterol, combating colds and boosting immunity. - Lemon Juice: Offers a refreshing tangy taste, aids digestion, and adds Vitamin C. - Cumin: A common spice with antioxidants and potential anti-inflammatory properties. - Sea salt: Contains essential dietary electrolytes. - Olive Oil: A healthy source of monounsaturated fats. ### **H3 Tag: Variations and Additions** - For a creamier hummus, soak the chickpeas for a longer duration before cooking. - For a zestier hummus, add roasted red peppers or sun-dried tomatoes. - To make a spicy hummus, incorporate chili powder or cayenne. - Add curry powder, paprika, or harissa for a flavorful variety. - Incorporate roasted beets for a vibrant pink hummus. - Add fresh herbs like parsley, cilantro, and dill to enhance freshness. ### **H3 Tag: Serving Suggestions** - Use as a versatile spread on sandwiches, wraps, and crackers. - Create a creamy and flavorful hummus-based veggie platter by pairing it with raw veggies like carrots, celery, and broccoli. - Scoop hummus as a delicious appetizer with pita bread, tortilla, baguette, or veggie crudités. - Serve as a healthy alternative to mayonnaise in burgers and sandwiches. - Use as a nutritious and protein-packed spread in breakfast toast. ### **H3 Tag: Storing and Freezing** - Store hummus in an airtight container in the refrigerator for up to 5 days. - For longer storage, freeze the hummus for up to 3 months. - When freezing, portion the hummus into individual servings for added ease. - To thaw, remove the hummus from the freezer and let it come to room temperature before serving. ### **H3 Tag: Nutritional Value** - A single serving (1/4 cup) delivers approximately: - 130 calories - 4.5g of protein - 5g of fat - 10g of carbohydrates dietary fibers - A rich source of essential vitamins and micronutrients. ### **H3 Tag: Ideal for Diets** - Vegan - Gluten-Free - Vegetarian - Kosher - Halal ### **H3 Tag: Healthier Alternative** - Provides more nutrients than traditional hummus made with tahini and oil. - Minimizes the usage of oil, making it a healthier choice. - A good nutritional choice for individuals with dietary concerns. ### **H3 Tag: Versatility of Use and Simplicity** - Versatile in its uses, hummus can be used in salads, as a sandwich spread, as a topping for baked goods, and as a side dish. - Easy to make, even for individuals with limited culinary experience. - A delicious and nutritious alternative to other spreads and dips.