Raw chickpeas? Try them in this raw hummus recipe!

From my point of view, knowing the history of food helps us to understand and appreciate what we have on our plate. Thousands of years ago our ancestors already had chickpeas on their plates and that alone should make us rate this legume. There are chickpeas of different sizes and flavors, there are even black chickpeas, which were once used for medicinal purposes. I germinated them and I was very surprised.

Raw chickpeas? I am often asked if legumes are ok to eat fresh and how I prepare them, because with the spread of a fresher, more raw diet many people are asking that question to begin with. When I talk about “living food”, I always start by giving value to the sprouts, because it is the most vital way to eat seeds, grains and legumes.

But it is clear that when you eat some raw chickpeas the feeling is not going to be the same as eating some popular cooked or fried chickpeas. It is another concept, another purer vibrational frequency, and you don’t need to eat many to feel it.

How to eat raw chickpeas

The secret to enjoying raw chickpeas is to sprout them and eat the sprout. For sprout chickpeas we can follow the following steps:

Soak the chickpeas in water for about 24 hours. Strain them, wash them and let them drain in a strainer, taking into account two precautions. For one, by placing the chickpeas in the colander, you prevent them from clumping together. On the other hand, leave the strainer resting on a container to collect the water that falls. In one or two days, you will see that little by little they begin to germinate. At first, cover them with a cloth and water once or twice every day. They don’t have to sprout much or else they will sour. Ideally, the sprout should be as long as the same chickpea.

once ready chickpea sprouts, we can eat them as is, in our salads or in any other dish in which you would use other sprouts. But beware, use just a little. Its nutritional power is multiplied and a small amount is enough.

Something important: I recommend chew them well before swallowing, or crush themas in the recipe that I will share with you below.

Magic sprouted chickpea hummus

It is a recipe that I take with me everywhere. I’m sure if you prepare it when you have guests, it will look great.

Ingredients:

120 g of raw chickpeas 80 g of sunflower seeds (presoaked in water for 3 to 8 hours) 125 ml of lemon juice and the zest of 2 lemons 100 ml of tahini 125 ml of extra virgin olive oil 125 ml of water 1 tablespoon of cumin 1 tablespoon of curry 1 tablespoon of salt 1 clove of garlic

Preparation:

First of all, you have to have germinated the chickpeas (you have the instructions to do it above). Also leave the sunflower seeds soaked long enough to activate and soften them. Strain and wash the seeds. Once both the sprouts and the seeds are ready, grind them together with the rest of the ingredients until you get a creamy texture. You already have your super “magic hummus”. Accompany it with crudités or some crackers. Or include it in your snacks.

if you like cilantro, get some fresh leaves and add a little chopped. It will give you a very nice and fresh touch of flavor.

You can keep the hummus in an airtight container in the fridge for about five days.

If you have a dehydrator, to this same recipe you can add onion before crushing, make balls and take them to dehydrate. You will have some spectacular falafels. In this article I tell you all my tricks to dehydrate food.

I encourage you to keep experimenting. The possibilities are endless!