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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13 users found this review helpful

Reviewer:

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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27 users found this review helpful

Reviewer:

joy-of-jesus-smileymom

Home Town: Ann Arbor, Michigan, USA

Reviewed: Oct. 7, 2010

This is definitely the best recipe I have found of raw hummus

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5 users found this review helpful

Reviewer:

Hampus

Cooking Level: Intermediate

Living In: San Rafael, California, USA

Reviewed: Sep. 19, 2010

This recipe was very time-consuming, labor-intensive, and it came out bland. It says to add 4 cloves of garlic - I added 7 and it still tasted too bland. Oh, and it burned out the motor in my food processor. Boo!

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2 users found this review helpful

Reviewer:

RBSWAN

Cooking Level: Expert

Reviewed: Aug. 3, 2010

It is sooooooooo healthy for you!

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1 user found this review helpful

Reviewer:

Seannyfoofoo13

Cooking Level: Intermediate

Living In: Redmond, Washington, USA

Reviewed: Jul. 27, 2010

This is good! It was worth making garbanzo bean sprouts for! Some of the beans had started to ferment, but the hummus was delicious. I figured that I eat sauerkraut (fermented cabbage), so I could go along with fermented beans! Great recipe!

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4 users found this review helpful

Reviewer:

sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

Reviewed: Jul. 13, 2010

I've been making my own hummus for a few months now but never knew I could make it raw. It was super easy, amazingly tasty and definitely worth the wait. Thank you so so much

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Reviewer:

ChrisDC

Reviewed: Jun. 22, 2010

WOW, just WOW! I've tried to make so many hummus recipes and while some had a good flavor, none of them had the right consistency...until this recipe! This makes the most perfectly smooth, creamy, delicious hummus. I'm not sure if I used extra large lemons on accident because mine had a VERY strong lemon flavor...but a few more garbanzo beans and some extra cloves of garlic and it was perfect!! Soaking the beans makes all the difference; way to go!!

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3 users found this review helpful

Reviewer:

Angela

Reviewed: Jun. 13, 2010

Delicious! This was my first time making raw hummus, and it turned out perfectly. It's amazing the flavors that come through in raw hummus as opposed to store-bought processed hummus. This was definitely a crowd-pleaser and husband pleaser.

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4 users found this review helpful

Reviewer:

Brenda

Reviewed: May 31, 2010

This is really good. It is raw so it has a slightly different texture/taste than regular cooked beans hummus but it is delicious! I added a handful of fresh lemon balm from my garden to the processer. I also drizzled with olive oil. I soaked the beans for about 4 days but there was just small sprouts inside the shells still. It still came out great and I know the raw sprout enzymes are still in the goodness of it.

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4 users found this review helpful