Raw chickpeas? Try them in this raw hummus recipe!

With sprouted chickpeas you can make numerous recipes, such as a delicious raw hummus that will nourish, satiate and surprise you.

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

Raw chickpeas? I am often asked if you can eat fresh legumes and how I prepare them, because by spreading a fresher and more raw diet many people, when they start, ask themselves that question. When I talk about “living food”, I always start by giving value to sprouts, as 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 will not be the same as eating some popular cooked or fried chickpeas. It is another concept, another purer vibrational frequency, and you do not have to eat many to feel it.

HOW TO EAT CHICKPEAS RAW

The secret to enjoying raw chickpeas is to germinate it and eat the sprout. To germinate chickpeas, we can follow the following steps:

1. We put the chickpeas to soak in water for about 24 hours.
2. We strain them, wash them and let them drain in a sieve, taking into account two precautions. On the one hand, by placing the chickpeas in the strainer, it prevents them from piling up. On the other hand, leave the strainer resting on a container to collect the water that falls. In a day or two, you will see that little by little they begin to germinate.
3. At first, cover them with a cloth and water each day once or twice. They don’t have to sprout much or else they will become bitter. Ideally, the shoot should have a length like the same chickpea.

Once the chickpea sprouts are ready, we can eat them as is, in our salads or in any other dish in which you would use other sprouts. But be careful, use only a few. Its nutritional power is multiplied and with a small amount is enough.

Something important: I recommend chewing them well before swallowing, or crushing them, as in the recipe that I will share with you below.

MAGIC HUMMUS FROM SPROUTED CHICKPEAS

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

Ingredients:

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

Preparation:

1. First of all, you have to have germinated the chickpeas (you have the instructions to do it above).
2. Also let the sunflower seeds soak long enough to activate and soften them. Strain and wash the pipes.
3. Once both the sprouts and pipes are ready, crush them together with the rest of the ingredients until you get a creamy texture. You already have your super “Magic Hummus”.
4. Accompany it with crudités or crackers. Or include it in your snacks.

If you like cilantro, get some fresh leaves and add a little choppy. It will give you a touch of very pleasant and fresh flavor.

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

If you have a dehydrator, to this same recipe you can add onion before crushing, weapons 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!