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Raw Hummus


"Raw organic hummus. A treat from traditionally cooked hummus and causes very little gas because all the enzymes are still there. When I serve this I make a depression in the middle and fill it with olive oil. Serve with pita bread, carrot or celery sticks, or small romaine leaves."
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3 d 17 m servings 67 cals
Original recipe yields 20 servings

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  1. Soak the beans for 24 hours. Drain, and let sit for 2 to 3 days, until the bean's sprouts are about 1/2 inch long. Rinse the beans once or twice a day.
  2. Bring a large pot of water to a boil. Remove from heat, and let stand for 1 minute. Place the sprouted beans in the hot water, and let sit for 1 minute. Drain. If you do not do this step, the hummus will be awful.
  3. Place the sprouted beans into the container of a large food processor. Add the tahini, sea salt, lemon juice, and garlic. Process until smooth, adding water if necessary. It will take 3 to 5 minutes to blend. Let sit in the food processor for 5 minutes to allow the beans to absorb as much of the water as possible. If too thick, add more water, and blend again. Taste and adjust seasonings if needed. Spoon into a serving dish, and garnish with paprika.

Nutrition Facts

Per Serving: 67 calories; 1.8 g fat; 10.8 g carbohydrates; 3.3 g protein; 0 mg cholesterol; 94 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 65
  1. 74 Ratings

Most helpful positive review

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 conc...

Most helpful critical review

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 min...

Most helpful
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Least positive

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 conc...

My 4 yo picky non-vegetarian son who likes regular hummus LOVES this recipe. I am so grateful for this recipe. My son and I've recently developed hayfever and we are trying to fortify our bodi...

For the reviewer who stated "all hummus is raw" 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 t...

I never want regular hummus again. I'm serious. This is beyond hummus.....

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...

I cannot tell you how many hummus recipies I have tried. They've all been terrible. I was actually getting ready to give up, and go back to buying it, when I found this recipe! This hummus is ...

Really good hummus, tastes like normal cooked hummus. As a matter of fact, after letting the beans steep in hot water for 60 seconds, they went from tasting like fresh peas to normal garbanzo b...

I've been eating the wrong thing all this time and not liking what I tasted! Now, after having made this recipe for Christmas to include my Iranian son-in-law (who gave it two thumbs up!), I've ...

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...