Excite Your Taste Buds with this Low-fat, Plant-Based Hummus Recipe!
Raw Vegan Sprouted Hummus is healthier, lower fat, and TASTIER than traditional hummus.
Raw vegan hummus is made with sprouted chickpeas instead of cooked ones, so it’s packed with living enzymes and nutrients that are typically destroyed when cooked.
This means you get even more goodness from the chickpeas, including increased Vitamin C and B vitamins.
Sprouting also makes the chickpeas easier to digest and can reduce bloating. 🙂
Heal your beautiful body with vibrant RAW plant-based recipes like this one! It’s so versatile and it makes this lifestyle DELICIOUS!
I do not recommend adding olive oil, but it’s an option for those who still desire that flavor.
The raw tahini is delicious enough – and adds healthy fat to the recipe without processed oil.
Raw Vegan Hummus Recipe – Ingredients
** Sprouted lentils or sprouted beans (such as Garbanzo Beans)* – as many as you want for as much hummus as you wish – start with 2 cups!
** Lemon – squeeze a half a lemon in there
** Cumin – sprinkle to taste
** Raw Tahini – 2 Tablespoons or more!
** Himalayan Pink or Celtic Salt (optional)
** Garlic – a clove or more if you like it!
** Jalapenos or Cayenne (if you like spicy)
If you are on a weight loss journey, add less raw tahini and use half of a peeled zucchini for a “filler.”
I didn’t list the measurements because you can play with each ingredient to taste.
You can sprinkle some Smoked Paprika on the final product if you wanna be fancy!
Raw Vegan Hummus Alternatives
* Zucchini Hummus: Blend raw zucchini with tahini, lemon juice, garlic, and spices for a light and refreshing dip.
* Cauliflower Hummus: Use raw cauliflower florets as the base. It adds a slightly nutty flavor.
* Sprouted Sunflower Seed Hummus: Soaked and sprouted sunflower seeds create a creamy, nutrient-packed hummus.
Tips for Raw Vegan Hummus
* Soaking: Soaking nuts and seeds before blending helps to improve their digestibility and create a smoother texture.
* Flavor: Experiment with different spices and herbs to create unique flavor combinations. Try adding cumin, paprika, cilantro, or dill.
* Texture: If your hummus is too thick, add a little water or lemon juice to thin it out. If it’s too thin, add more of the base ingredient or some soaked cashews.
Spice it up: Add cumin, paprika, or chili powder for a flavor boost. Get creative with toppings:
Top your hummus with chopped herbs, raw nuts, sundried tomatoes, or chopped olives. OLIVES, so good!
Make different flavors: Experiment with roasted red peppers, spinach, or beets to create unique hummus variations.
Raw Vegan Alternatives to Chips
Dip raw cucumbers, carrots, or jicama “chips” or any of your favorite veggies cut in fun ways, such as zucchini slices or “boats” or red bell pepper wedges.
For vegetable chips, you can eat them raw but also dehydrate them for a “crisp” more similar to the store-bought chips you’re used to (if coming from a standard American diet).
Beet or zucchini chips can be sliced thinly and seasoned with dulse, onion, pepper, and a touch of dill.
Get creative with spices – this is part of the fun of making new recipes!
Seed crackers (such as flaxseed crackers: combine ground flaxseed with water, lemon juice, and seasonings, dehydrate until crisp), raw bread or wraps (recipe below) prepared in the dehydrator.
Raw Vegan Wraps Recipe
Raw vegan wraps are made with a binding ingredient such as 1/4 cup ground flax seeds or 2-3 T. psyllium husk, a vegetable (like zucchini, carrots, or red bell pepper), other herbs or veggies for flavoring, including onions or garlic, and then any other spices to create the flavor you enjoy.
Pour those into a dehydrator tray and let it run at 115 degrees until you have your desired consistency, usually about 4-6 hours.
How to Use Raw Vegan Hummus
If you don’t want to eat it as a side dish, you can top your raw vegan salad with a scoop.
You can also thin it out with a small amount of water or lemon juice and use it as your dressing.
Here are some other ways to use your sprouted hummus:
Stuffed veggies: Use it as a filling for bell peppers, tomatoes, or avocado halves.
Raw vegan sushi: Spread it on raw nori sheets and add your favorite veggies for a healthy and delicious snack or meal.
Zucchini noodles: Toss zucchini noodles with hummus for a creamy, satisfying pasta alternative. This is one of my favorites! I also add red pepper flakes for an extra kick!
Wraps & rolls: Spread it on collard greens or lettuce leaves and fill with sprouts, veggies, and avocado for a satisfying wrap.
“Cheesy” flavor: Add nutritional yeast to your hummus for a cheesy flavor, perfect for raw vegan nachos or pizzas. I no longer use nutritional yeast in my raw vegan diet, but it’s a perfect transition food for those wanting to incorporate more raw foods.
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Have fun with this lifestyle. Remember why you’re doing it.
Test how foods digest when you eat them – and how you feel afterward.
Eating should be a healthy experience for the mind and body. Living foods help.
*If you need help sprouting your beans or lentils, download our free Sprouting Guide on our Free Resources page – and check out our Sprouting 101 blog.
