Raw Vegan Hummus Recipe combines soaked chickpeas, freshly squeezed lemon juice, rich tahini, and a hint of garlic. This dish retains all the enzymes and nutrients lost in traditional cooking methods. A drizzle of olive oil and a sprinkle of paprika enhance its creamy texture and earthy flavor, making it a wholesome, plant-based delight.
Why Does It Work?
- Soaked chickpeas ensure a smooth, digestible base without cooking.
- Fresh lemon juice adds a vibrant, tangy flavor that complements the nutty tahini.
- Raw garlic infuses a spicy kick, enhancing the hummus’s depth.
- A final touch of olive oil creates a silky texture, while paprika offers a smoky undertone.
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Are you tired of the same old dips and spreads that populate every party table? If you’re seeking a healthier, energy-boosting alternative, raw vegan hummus might be your new recipe. My journey into plant-based eating was transformed when I first experimented with this dish; its rich, creamy texture and robust flavor immediately won me over.
Not only does it cater to a variety of dietary needs, but it’s also packed with nutrients. The best part? It’s incredibly easy to make at home. With just a handful of fresh ingredients, you can whip up a batch of raw vegan hummus that impresses vegans and non-vegans alike.
What Is Raw Vegan Hummus?
Raw vegan hummus is a nutritious and flavorful spread made without cooked ingredients, aligning with vegan and raw food dietary principles. Traditional hummus ingredients like chickpeas are used in raw, sprouted form to maintain all their natural enzymes and nutrients.
This version also incorporates raw tahini, fresh lemon juice, and uncooked garlic to achieve its distinctive taste and texture. By avoiding the cooking process, raw vegan hummus preserves more vitamins and minerals, making it a popular choice among health-conscious individuals looking for a wholesome, plant-based snack.
Fact– Raw vegan hummus uses sprouted chickpeas instead of cooked, preserving more natural enzymes and nutrients for a healthier, enzyme-rich alternative.
Recipe Directions
- Begin by soaking the chickpeas in plenty of water for 24 hours. Drain the water and allow the chickpeas to sprout over the next 2 to 3 days, rinsing them once or twice daily. Ensure sprouts reach about 1/2-inch in length.
- Once sprouted, bring a large pot of water to a boil. Remove from heat and let it stand for 1 minute. Submerge the sprouted chickpeas in the hot water for 1 minute to slightly soften them. This step is crucial; skipping it can negatively affect the texture of your hummus. Drain the chickpeas thoroughly after this process.
- Transfer the sprouted chickpeas to a large food processor. Add tahini, sea salt, lemon juice, and garlic. Blend the mixture until smooth, about 3 to 5 minutes. Pause occasionally to scrape down the sides.
- After the initial blending, let the mixture sit in the food processor for 5 minutes to allow the chickpeas to absorb moisture, enhancing the creaminess.
- Check the consistency of the hummus. If it appears too thick, gradually add more water and blend until you achieve the desired smoothness.
- Taste the hummus and adjust the seasoning if necessary.
- Spoon the hummus into a serving dish and lightly sprinkle paprika over the top for a touch of color and a slight smoky flavor.
Variations, Add-Ons, And Toppings
Variations
- Herbed Hummus: Incorporate fresh herbs such as parsley, cilantro, or dill into the blend for a fresh, herby flavor.
- Red Pepper Hummus: For a sweet, vibrant twist, add roasted red peppers (for those not strictly raw) or raw red bell peppers.
- Avocado Hummus: Mix in a ripe avocado for extra creaminess and healthy fats.
- Zesty Lime and Cilantro: Use lime juice instead of lemon and add fresh cilantro for a tangy, Mexican-inspired version.
- Spicy Hummus: Add a dash of cayenne pepper or a spoonful of raw chili paste to give your hummus a spicy kick.
Add-Ons
- Nutritional Yeast: Sprinkle nutritional yeast into the mix for a cheesy flavor.
- Hemp Seeds: Add hemp seeds for added protein and a nutty taste.
- Sundried Tomatoes: Blend in sundried tomatoes for a tangy, rich dimension.
- Olives: Pit and chop some raw olives to incorporate for a Mediterranean flair.
Toppings
- Toasted Sesame Seeds: Sprinkle toasted sesame seeds on top for a crunchy texture.
- Chopped Nuts: Garnish with chopped walnuts or pine nuts for added crunch and richness.
- Fresh Veggies: Top with finely chopped raw vegetables such as cucumbers, carrots, or radishes for extra crunch and color.
- Fresh Greens: A sprinkle of microgreens or chopped arugula adds a fresh, peppery note.
- Edible Flowers: Decorate with edible flowers for a beautiful, festive presentation for special occasions.
Vegetable Substitutions
- Cauliflower: Great as a substitute for chicken in buffalo wings and as a base for pizza crusts.
- Mushrooms: Excellent for replacing beef in burgers, stews, and gravies due to their meaty texture.
- Jackfruit: Used instead of pulled pork or shredded chicken, especially in tacos and sandwiches.
- Eggplant: It is a good substitute for fish when breaded and fried or as a meat substitute in lasagna.
- Zucchini: Can replace noodles in dishes like lasagna and pasta.
- Butternut Squash: Used as a filling in ravioli or a base for creamy sauces.
- Beets: Perfect for mimicking the texture and appearance of ground beef in recipes like burgers and meatloaf.
- Carrots: Shredded carrots substitute pulled meats in wraps and sandwiches.
Quick Tip– For creamier vegan sauces and soups, blend soaked cashews into your recipes. They add a rich texture and subtle nutty flavor without dairy.
Best Side Dishes
- Raw Vegetables Sliced cucumbers, carrots, bell peppers, and celery make great dipping options.
- Dehydrated or Baked Veggie Chips Kale, sweet potato, and zucchini chips are crunchy and flavorful.
- Fresh Fruits Slices of apple or pear offer a sweet contrast to the savory hummus.
- Nut Crackers Homemade or store-bought raw nut crackers provide a hearty texture.
- Raw Flaxseed or Chia Seed Crackers These are high in omega-3 fatty acids and fiber.
- Stuffed Grape Leaves Fill them with a mixture of raw vegetables for a delightful side.
- Raw Sprouted Grain Bread A dense, nutritious bread that complements the creamy texture of hummus.
How To Serve?
- Dip Tray: Arrange a colorful selection of raw vegetables like carrots, cucumbers, bell peppers, and celery around a bowl of hummus for a vibrant and healthy appetizer.
- Wrap Filling: Spread a generous layer of hummus on raw collard greens or nori sheets and fill with vegetables such as sprouts, shredded carrots, and avocado for a nutritious wrap.
- Salad Topping: Dollop hummus on a fresh garden salad for added protein and flavor.
- Stuffed Avocado: Fill halved avocados with hummus, then top with sprouts, seeds, or chopped nuts for a decadent and healthy treat.
- Hummus Bowl: Create a hummus bowl by layering hummus at the base and topping it with a mix of raw chopped veggies, nuts, and seeds.
- Smoothie Bowl Swirl: Swirl hummus into a savory smoothie bowl made with vegetable juices and top with diced veggies for a unique and satisfying meal.
- Cracker Spread: Use raw flaxseed or almond crackers as a base for a hummus spread, adding herbs or spices for extra flavor.
Quick Tip– For optimal freshness and flavor, always use freshly squeezed lemon juice rather than bottled when making raw vegan hummus. It makes a noticeable difference!
Storage & Make Ahead
- Refrigeration: Store raw vegan hummus in an airtight container. It will typically stay fresh for up to five days.
- Freezing: Although freezing is possible, it may slightly alter the texture. For best quality, freeze in small batches for up to a month.
- Make Ahead: Prepare the hummus up to two days in advance to allow flavors to meld beautifully. Keep it refrigerated until serving.
- Stir Before Serving: If the hummus thickens in the fridge, stir it well before serving, adding a little water to regain a creamy texture.
Fact– Raw vegan hummus is naturally rich in protein and fiber due to its primary ingredient, sprouted chickpeas, which enhance digestibility and nutrient availability.
Time-Saving Tips
- Pre-Sprout Chickpeas: Sprout a larger batch of chickpeas ahead of time and store them in the refrigerator. This way, you have them ready whenever you need to make hummus or other dishes.
- Use a High-Powered Blender: Invest in a high-quality food processor or blender to ensure a smooth consistency quickly, reducing preparation time.
- Prep Ingredients in Bulk: Pre-measure and store your tahini, lemon juice, and spices in ready-to-use batches. This cuts down on measuring and mixing time for each batch of hummus.
- Pre-Cut Garnishes: Chop or prepare any garnishes, such as paprika, parsley, or olives, in advance and store them in the fridge. This makes the assembly quick and easy when serving.
- Reusable Storage Containers: Keep airtight containers handy to store the hummus right after making it, which helps in quick cleanup and storage.
Savor The Freshness Of Raw Vegan Hummus Recipe
Raw vegan hummus is a vibrant, nutritious spread made from sprouted chickpeas blended with raw tahini, lemon juice, and garlic. This version preserves the natural enzymes and nutrients typically lost in cooking, offering a healthful alternative to traditional hummus. It’s perfect for dipping with raw vegetables or spreading on flaxseed crackers for a wholesome snack.
8
servings24
hours15
minutes180
kcal0
minutesKeep the screen of your device on
Ingredients
1 ½ Cups 1 ½ Dry garbanzo beans
2 Tbsp 2 Tahini
1 Tsp 1 Sea salt
2 2 Lemons, juiced
4 Cloves 4 Garlic, crushed
1 Cup 1 Filtered or spring water
1 Pinch 1 Paprika
Directions
- Soaking the Beans
- Place 1 ½ cups of dry garbanzo beans in a large bowl and cover with water.
- Allow the beans to soak for 24 hours.
- Sprouting the Beans
- Drain the soaked beans and leave them to sit for 2 to 3 days until the sprouts are about 1/2-inch long.
- Rinse the beans once or twice daily to keep them moist and clean.
- Preparing the Beans
- Bring a large pot of water to a boil.
- Remove the pot from heat and let the water stand for 1 minute.
- Place the sprouted beans in the hot water and let them sit for 1 minute to soften them slightly.
- Drain the beans well. This step is crucial as skipping it will adversely affect the quality of the hummus.
- Blending the Ingredients
- Transfer the sprouted and softened beans into the container of a large food processor.
- Add 2 tablespoons of tahini, 1 teaspoon of sea salt, juice from 2 lemons, and 4 cloves of crushed garlic.
- Process the mixture until smooth, which should take about 3 to 5 minutes. Add 1 cup of filtered or spring water gradually if the mixture is too thick.
- After blending, let the mixture sit in the food processor for an additional 5 minutes to allow the beans to absorb as much water as possible, enhancing the creaminess of the hummus.
- Adjusting Consistency and Flavor
- If the hummus is still too thick after the initial blend, add more water and blend again to reach the desired consistency.
- Taste the hummus and adjust the seasonings if needed.
- Serving
- Spoon the hummus into a serving dish.
- Garnish with a pinch of paprika for color and a slight smoky flavor.
Equipment- Food Processor
- Large Bowl
- Measuring Cups
- Measuring Spoons
- Colander
- Knife
- Cutting Board
- Airtight Storage Container
- Spoon (for serving)
Notes
- Sprouting Time: Ensure chickpeas are properly sprouted to maximize digestibility and nutrient availability.
- Water Temperature: Briefly exposing sprouted chickpeas to hot water softens them without cooking, preserving the raw status.
- Consistency Adjustments: Add water gradually while blending to control the texture of the hummus.
- Taste As You Go: Adjust seasonings after initial blending for optimal flavor.
- Storage: Store in an airtight container in the fridge for up to 5 days.
- Health Benefits: Rich in protein, fiber, and essential nutrients, enhancing overall health.
Frequently Asked Questions
What Makes Hummus Raw And Vegan?
Raw vegan hummus is made without cooked ingredients and excludes all animal-derived products. Unlike traditional hummus, which involves cooking chickpeas, raw hummus uses sprouted chickpeas that have been soaked and sprouted to maintain their raw status. This keeps the recipe vegan and preserves more enzymes and nutrients.
Is Raw Vegan Hummus Healthy?
Yes, raw vegan hummus is quite healthy. It is rich in protein and fiber from the chickpeas and includes healthy fats from tahini. Lemon juice provides vitamin C, while garlic offers antioxidants. Sprouting the chickpeas increases their nutritional value and makes them easier to digest.
How Long Can You Store Raw Vegan Hummus?
Raw vegan hummus can be stored in an airtight container in the refrigerator for up to 5 days. While it’s possible to freeze hummus, this may slightly alter the texture. For optimal flavor, consume it fresh within the recommended storage time.
Can I Make Raw Vegan Hummus Without Tahini?
While tahini is a traditional ingredient in hummus, you can substitute it with other raw nuts or seed butter for a different flavor profile. For instance, raw almond butter or sunflower seed butter can be alternatives. These substitutions will alter the taste but still provide a creamy texture.
What Are Some Creative Ways To Serve Raw Vegan Hummus?
Beyond the classic dip, raw vegan hummus can be used as a spread in raw vegetable wraps, as a base for raw vegetable pizzas, or as a sauce in zucchini noodle dishes. It can also be creatively topped with olives, pine nuts, or sprouts and served alongside raw crackers or sliced veggies for dipping.
