OK, I admit, this is not exactly raw – I used the vacuum-packed cooked garbanzo bean/ chickpea mix that you get at Costco (at least in Costco Japan) which also contains soy and kidney beans. I soak them well and everything else in the recipe is raw. I have tried sprouted chickpeas and zucchini humus recipes, but nothing comes close to my recipe. It is one of my favorite all-time dips, so raw or not, I have to share it. Sorry, I eyeball the measurements, so you’ll have to experiment to see what works for you

Ingredients:

• 2 well rinsed small vaccuum-packed cans of mixed cooked beans
• 1-2 cloves of stemmed garlic
• juice of one lemon
• 2 heaping tbsp of brown raw miso
• 1/4-1/3 cup of raw tahini
• a handful of walnuts (optional)
• about a 1/4 cup of cold-pressed olive oil
• water

Directions:

Toss everything in the blender, starting with the beans, adding just a little water, and blend, adding more water as you to get the consistency you desire. You do not need any salt or other spcies in this recipe as the miso gives such a lovely tanginess and saltiness.

PS: It’s bad enough that the beans I usually use are cooked and sold in cans. If you do the same, don’t make it worse by buying canned beans that comes in salted brine. Some places sell cooked chickpeas in healthier eco and health-friendly paper packaging, so I would go for them if I could.

Side note: Only last month, by the way, have pre-sprouted chick peas been made available from my local grocer. Chick peas are notoriously difficult to sprout by yourself, so I was happy to see them, and eager to try a sprouted hummus recipe. However, it ended badly. My body obviously does not like spouts. If I had a few yen for every time I felt ill after eating them… What I want to say is, if your taste buds and your body are kosher with the sprouted chickpeas, try a raw version of this recipe! And search under “hummus” for other (raw) hummus recipes on this site.