Reviewed: Oct. 18, 2009

So delicious. Also, if you don't think that you'll eat it all, it freezes quite well (which makes it handy for a time-deficient college student like myself). Boiling the beans is a MUST that you should not forego.

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Katherine Wiste

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Reviewed: May 12, 2009

I had a bunch of assorted beans I'd just sprouted as a first try, and I didn't like them. Then I found your recipe and used them. Wow. Very good. And this is from a Greek girl with very high hummus standards. Will definitely sprout beans again (garbanzos this time) just to reproduce this. ps, was great spread on grilled eggplant and rolled. Thanks for this.

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StacieJung

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Reviewed: Apr. 7, 2009

I was really disappointed with this. I try to incorporate a large amount of raw, living foods in my diet, and I sprout beans and grains often. Unfortunately, even after it sat in boiled water for a few minutes, the beans (and the resulting hummus) tasted like grass! It's edible, but not yummy. Did I do something wrong to the beans? I'm not sure. I may experiment with it another time, but I am not happy with this result.

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C. Coleman

Cooking Level: Expert

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Reviewed: Mar. 23, 2009

You shouldn't expect this to taste like the store bought, commercial hummus. However, after a certain amount of time this began to taste pretty darn good. When I first made it I was pretty disappointed. After dinner (about an hour later) I re-tasted it and it seemed to me the hummus had had enough time to let all the flavors mix, and the beans to soften some and I can honestly say it tasted good. While it still retained some of the "green" flavor of the sprouts, overall, I give it a 4/5. I also added cumin, black pepper, and some oil to the recipe. Should note that I live in Israel, so it's pretty hard to impress me with a hummus recipe...4/5 is a recipe that I will make again.

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lillyharari

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Reviewed: Jan. 16, 2009

This recipe turned out very dry for me. I added some extra tahini and some olive oil. I think I will go back to my tried and true recipe for hummus.

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Linda

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Reviewed: Jan. 9, 2009

I thought this was a wonderful recipe, I followed it as written except I used a sprouting seed combo of Adzuki bean, garbanzo, Mung bean, and snow pea. I did have to modify how much water to add, like 2-3 TBS instead of the 1 cup called for, but very tasty and wonderful on flatbread and crackers. It is a healthy tasty snack. try it!

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Melissa H

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

Living In: Carlsbad, New Mexico, USA

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Reviewed: Dec. 30, 2008

For the reviewer who stated "all hummus is raw"...you are incorrect.Hummus is made from COOKED beans (all canned beans have been cooked prior to canning) in most cases (if not all) which leads to a "Cooked" final product.The natural enzymes in the beans have been modified and altered by the cooking...any temp over 114 degrees F. constitutes "cooked".

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WENDY

Cooking Level: Professional

Living In: Rochester, New York, USA

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Reviewed: Dec. 4, 2008

This is an awesome recipe! It is identical to the hummus that is sold at the local organic grocery store that goes for $3 for about a cups worth! I added roasted red pepper and dried basil to make it roasted red pepper hummus.

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Samantha

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Reviewed: Dec. 4, 2008

I hate submitting negative reviews but no one should waste their precious time and money on this recipe. I followed the directions and did not care for the results. That raw bean taste is just overwhelming and never becomes that nutty velvety deliciousness I have come to know from other hummus recipes. Canned beans or cooked from dried beans produce a result far far superior to this.

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smellicious

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Reviewed: Nov. 30, 2008

My family enjoyed this. It didn't last the day!

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Lily

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Reviewed: Jul. 30, 2008

Excellent recipe! I followed it precisely until the spices part. I added a few extras for my own liking. The best hummus ever!

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MsBella

Cooking Level: Expert

Home Town: Dunedin, Florida, USA

Living In: Goldsboro, North Carolina, USA

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Reviewed: May 13, 2008

I made this 4 or 5 times but it never really turned out for me. Believe me it wasn't for lack of trying. It might be that our food processor isn't strong enough, but I won't make this again.

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chiquita632000

Cooking Level: Intermediate

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Reviewed: Apr. 17, 2008

This is the best raw hummus that I've ever had. The dip in the hot water is the key. Delicious...

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NatureGuided

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Reviewed: Apr. 12, 2008

This is actually the recipe that led me to this site a couple of years ago. I didn't love this as is, but I'll keep working with it, now that I have more experience making hummus. For those concerned with the safety of eating this: It's absolutely safe, and it's better for you than "cooked" hummus because it's easier to digest. The problem with the funky smell could have come from your sprouting method. Beans need to be sprouted in a large jar with a mesh or cheesecloth lid, lying on its side (so the beans are spread out) in a dark but well-ventilated area. If yours were moldy, it could have been because there was not enough air getting to them. As for the question of whether this is raw: It's raw because the beans are not cooked; "regular" hummus uses cooked beans and is therefore not raw.

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KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

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Reviewed: Jan. 26, 2008

Next time I plan to use less garlic and lemon. Plus I will cook those chickpeas longer. 1min of cooking left them still kind of hard.

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KC

Cooking Level: Intermediate

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Reviewed: Jan. 9, 2008

I made this recipe as is and I have to say not only is it not worth the effort, I question the safety of eating it. I let the beans sit to sprout and within a few hours they began to get a funky smell. This funky smell continued to get stronger despite rinsing the beans twice a day. When they had fully sprouted several of the beans were actually moldy. We decided to make it anyway and even after submerging the beans in hot water the funky smell continued (we did remove the obviously modly beans). The taste is...well it's very sharp and sour. I don't think this is because of the lemon. We're going to eat it (because we don't like to throw things out) but we do have concerns as to whether or not its actually safe to eat. To make it taste more editible we had to add lots of cumin, more garlic and salt. And we had to add about twice the water to make it close to smooth. Oh, and it also blew out the motor on the blender we were making it in. And it was a Vita Mix $400 blender. Recipe not recommended at all.

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dovelette

Cooking Level: Expert

Home Town: Geneva, New York, USA

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Reviewed: Jan. 3, 2008

Different from other cooked-bean varieties of hummus - this tastes fresh, clean and "sprouty". I used a tsp of garlic powder instead of fresh garlic because my kids aren't fans of spicy garlic, and I used liquid aminos instead of salt. I only had 1 T of tahini left in the jar so blended in some whole sesame seeds. The best part of this recipe was watching the beans come to life on the kitchen counter - the kids loved helping rinse them and check for sprouts (we sprouted the beans in a bowl covered with a towel). Thanks for the recipe, Emilkalil!

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Momi

Cooking Level: Intermediate

Home Town: Mount Vernon, Washington, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Dec. 31, 2007

The blurb at the beginning is misleading - all hummus is "raw". I have never heard or seen a recipe where you cook hummus, so I am not sure where they are going with this.

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