For those on the raw food diet - this raw organic hummus 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 Lebanese or Turkish bread, or carrot or celery sticks.
I'd like to add to my previous review that after some time the flavours have combined better and it is pleasant. Still only 3 stars for the ridiculous amount of chickpeas and the huge amount of work I've had to do to blend it all. 5 mins? I think not. Anyway I'm sure the enzymes will be a bonus and I'm gonna try the hummus with some dukka I have in my pantry and add some olive oil and black pepper. Oh and as a note I doubled the water and salt - 10 Oct 2015
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 concerned with the safety of eating this: It's absolutely safe, and it's better for you than "cooked" hummus because it's easier to digest. The problem with the funky smell could have come from your sprouting method. Beans need to be sprouted in a large jar with a mesh or cheesecloth lid, lying on its side (so the beans are spread out) in a dark but well-ventilated area. If yours were moldy, it could have been because there was not enough air getting to them. As for the question of whether this is raw: It's raw because the beans are not cooked; "regular" hummus uses cooked beans and is therefore not raw. - 12 Apr 2008 (Review from Allrecipes USA and Canada)
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 bodies with more enzymes from fresh raw food. Other than the basic salad and fresh cut vegetables, I had yet to venture into real raw food prep. This is a great introduction. I did make an error though, I soaked the beans for almost 2 days (changing water twice) and forgot to let the beans sprout, nevertheless it was just as good and I'm sure the enzymes were activated. I also held back a bit on the garlic (i used one big clove) because I wasn't sure if my son would like it too strong since the restaurant versions we usually consume taste rather bland. - 02 Jun 2005 (Review from Allrecipes USA and Canada)