Raw Sprouted Hummus (Oil-Free Recipe) - The Simple Veganista (2024)

FAQs

Is sprouted hummus better for you? ›

The quality of protein and carbohydrates improves, as the sprouting process begins to break down the complex proteins and starches into amino acids, peptides, and simple carbohydrates needed by the seed to grow. At the same time, anti-nutrients such as phytic acid, protease and amylase inhibitors are neutralized.

The benefits of sprouting

You should never eat chickpeas or other legumes raw. Even though they are packed with healthy nutrients, in their raw form they also contain phasin and other anti-nutrients that serve as a protection mechanism for the seed and cause nausea and digestive problems for humans.

This raw vegan hummus is one of my favorite raw vegan recipes that I've created so far! This pea hummus recipe is loaded with low calorie vegetables like cauliflower, peas, and cucumber making it low calorie, while also being full of healthy fats like avocado and walnuts to make it creamy and satiating!

Made with organic garbanzo beans, cold-pressed olive oil, and milled flaxseed, this hummus is a nutritious delight. With a blend of cumin, garlic, and lemon juice, it has an original flavor that you won't find anywhere else. This gluten-free, vegan and vegetarian-friendly product contains no cholesterol or trans-fat.

But both varieties should last up to 7 days in the refrigerator (for prepared hummus this applies once the container is opened). Like any food, hummus is perishable and is prone to spoilage. When the product no longer smells or tastes the same as it did when originally purchased or prepared, it is time to throw it out.

Esti Foods Original Hummus

This hummus is very low in sugar at less than one gram, and with lower sodium levels than other brands, Esti is a great option for those who are concerned about their heart health (as we all should be, right?).

The pulses should be thoroughly rinsed after soaking and placed in a saucepan of fresh water. Bring them to the boil and keep at a boil for 10 minutes before reducing the heat to a simmer. This boiling time is needed to kill off toxins which can be present in some pulses.

So whether you continue to just sprout the chickpeas or cook them, the soaking process is vital. Through this process, there is a reduction of oligosaccharides, which should result in fewer problems with flatulence and bloating.

Yes, the other lectin remedy is sprouting! Beans give up their lectin when they switch modes from self-preservation to reproduction. They become very vulnerable–just like us! Chickpeas can be sprouted like any other seed.

Whether homemade or store-bought, a handful of hummus brands may contain dairy products like cheese or yogurt—though it's definitely rare. For example, some brands may sneak parmesan cheese into their pesto-flavored hummus. Sugar is another common ingredient that might make an appearance in commercial hummus recipes.

Can you live on a raw vegan diet? ›

A raw vegan diet may not be sustainable in the long term. The lack of bread, cooked grains, and cooked legumes can make it challenging to get enough calories every day without frequent meals, which may make it too restrictive to be a 24/7 thing.

One ingredient used in Sabra, however, does carry some health concerns: potassium sorbate. This preservative has been linked to migraines and stomach issues, and a recent study published in the journal Toxicology in Vitro found the additive to damage immune-system-regulating white blood cells.

Texture-wise, it's also slightly different. We still blend it 'til smooth like regular hummus, but this version has a somehow lighter taste, more body, and a lovely raw freshness. You don't need any special sprouting equipment, just a bowl, water and time to let nature work its magic.

Delicious Flavors: Our Classic hummus flavor is a simple, flavorful blend of chickpeas (AKA garbanzo beans), garlic, and a creamy paste called tahini made from toasted ground sesame seeds and other ingredients. Smooth, tasty and satisfying – in more ways than one.

Sprouting can actually begin to break down some of that phytic acid for us, making the minerals more available, some studies have found. Sprouting may also increase the levels of some vitamins, like vitamin E and B.

Chickpea sprouts are no exception. It's all thanks to the germination (or 'sprouting') process which breaks down the starch that naturally occurs in plants. By doing this, the percentage of nutrients – including things like folate, iron, vitamin C, zinc, magnesium and protein – is often much, much higher.

Sprouted chickpea health benefits

The health benefits of this simple process are numerous and mind-blowing, as it increases nutrient bioavailability, improves digestion, reduces anti-nutrients, and helps control your blood sugar.