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.

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.

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

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.

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.

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!

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.

If you like hummus you'll love this. I even thinned out the leftovers and used it as a salad dressing. Yum.

Believe me, this is just like (or even better than) the regular humman from cooked chickpeas. Plus all the goodies from raw ingredients!

Really good. Excellant taste after the hummus was cold. Takes time to make but really good

I was really excited to make this hummus after reading the great reviews, but after finishing it, I would be very hesitant to share it with anyone else. The flavor is odd to say the least, and I couldn't get the hummus smooth no matter how many times I ran it through the processor. It may be that I don't have a powerful enough machine to get the beans as fine as they should be, but this hummus fell way below my expectations.

This hummus is definnately worth the time to sprout the beans- very light with all the same great taste as traditional hummus.

I did exactly as it said, and it was nasty. The beans smelled foul after sprouting, and it tasted the same way. I did the boil water, sit for one minute thing and it was still awful. I think I will stick to the cooked chick peas next time.

A very tasty treat! I just finished blending the hummus after waiting through the soaking and sprouting stages eagerly...and I was not disappointed. I am going to start the next batch soaking today because I know the hummus I just made will not last for three days! Thanks for sharing.

I love this simple hummus and it is quite easy to jazz it up and make it your own by adding different things such as garam masala or other spices. I recently also mixed pumpkin and doubled the spices. My brother in law ate it all.

It's good, but after you put the beans in the hot water it's not really raw anymore. Rich, but not worth the effort for us.