Reviewed: May 5, 2012

EXCELLENT!!!I will make this every few days.I whipped this up with my Vita mix,I didn't burn it up either.

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janet

Reviewed: Feb. 12, 2012

Delicious!

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Melbar

Reviewed: Dec. 13, 2011

I followed the recipe exactly and it was awesome. The hummus was surprisingly rich and creamy for a recipe without any olive oil.

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gregandrobin

Reviewed: Jun. 3, 2011

This recipe works. While it may be healthier, the texture isn't as good as when I cook dried garbanzos and make hummus the old-fashioned way. I also use more tahini and a little olive oil in mine. Good recipe though.

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4 users found this review helpful

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Gargantujuan

Reviewed: May 23, 2011

Very, very good! My husband even said it was "comparable" to his "incomparable" favorite from a restaurant. Cannot stress enough the importance of the hot water dip; soaking beans leaves a bitter coating on the outside, and nothing else will wash it off. I actually sloshed my sprouts around in the hot water for five full minutes, which probably defeats the purpose of "raw," but I don't care. The sprouting alone increases the beans' nutrition and digestibility dramatically as it is. Also, the barely-cooked beans can make a grittier hummus if your food processor is not so snazzy. I used my blender and it was perfectly smooth and light.

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3 users found this review helpful

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mtngrl547

Cooking Level: Intermediate

Reviewed: Apr. 23, 2011

Excellent taste. Never having tried a four-day recipe before, I enjoyed this, and let the beans sit in a 8 by 8 brownie pan for their sprouting, with plastic wrap over them. I spotted one moldy offender on the last day, so ventilation is important, and I will omit the plastic wrap next time.

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5 users found this review helpful

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Lazy Caprese

Cooking Level: Beginning

Home Town: La Canada, California, USA

Reviewed: Apr. 16, 2011

Okay, so you might have to work with this a bit but it is so worth it! I've made a lot of hummus and this is one of the best recipes (super extra points for me for being sprouted as it's healthier!). Definitely don't leave the sprouts too long or in too small a container or they'll ferment. Wash them at LEAST twice a day. I started in a food processor but it wasn't getting smooth. I poured it into the blender and added more water until it was blending smoothly. I also did a bit less lemon and a tad extra tahini. Letting it sit really gives a chance for the flavors to come together- even better the next day!

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Miss Kris

Reviewed: Feb. 6, 2011

Do not try to use canned beans instead of raw ones - the water/bean ratio is off and you end up with major trouble.

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6 users found this review helpful

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semifunk

Reviewed: Jan. 7, 2011

Love this recipe. I have made recipe several times. I have never had any problems with anything smelling moldy or bad. Perhaps those reviewers had bad/old garbanzo beans to begin with. I have to admit that I usually make hummus from canned garbanzo beans as it is faster and easier, but this recipe is by far my favorite when I have the time. I add different things to flavor it differently. Roasted red pepper is a favorite additive. Artichoke hearts and lots of garlic is another favorite of mine. I mix all the ingredients except for the water and add it last only as needed. If the texture still isn't right, I will add a little extra virgin olive oil. I also usually add some ground cumin for more flavor. As a garlic lover, I seldom only add 4 cloves of garlic - usually I add a lot more (about double that).

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elp1

Reviewed: Dec. 3, 2010

I loved this whole idea. Sprouting was a blast. I let my sprouts grow to about 3/4 inch, then placed in refrigerator. They grew in the fridge too. I made two batches, one without placing in hot water, and one with. The truly raw hummus did indeed have a very green taste, once the sprouts were ground in. The other hummus (beans placed in the boiled water) was not as strong at all. Some of us ate the raw version (poor baby didn't have a choice :)) and the others much preferred the one according to recipe. Great idea, will do again, if just to sprout beans for snacking! P.S. Flavor-wise, the raw sprouted beans taste like fresh green beans, and the heated-sprouted ones tasted just like corn on the cob to us! Really! 12/4/10

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16 users found this review helpful