I literally do not know where to begin. Perhaps I should start when I first learned about hummus. I was in high school, just beginning to eat healthily and exercise. A dietitian I was working with suggested I substitute hummus for my favorite ranch dressing. Within a few days, I had a new best friend
and eventual love interest. Every day from 11:30 to noon, my best friend and I would happily meet. What was cool about hummus is he’d let me do whatever I wanted to him (yes, in this story, I have personified hummus as a male). Hummus would let me dip vegetables into him and spread him on pita chips. He even let me lick him off my fingers.
When I went to college, hummus and I had a great relationship. I slowly worked my way through all his different flavors and disguises. I tried the roasted red pepper flavor, the pine nut pesto flavor, and the garlic lover’s flavor
which was a mistake. Clearly he liked to role play. But no matter what, I would always come back to the original flavor. For some reason, he always looked good naked.
But after I graduated, things changed. I had grown tired of hummus. I had tried all the flavors, all the dipping agents, and I had simply gotten bored. Hummus had become predictable, a one hit wonder. I knew that I didn’t want to break up with him entirely; I just knew that I needed a break.
About a year went by before I was ready to rekindle things with hummus. I thought he’d be angry, but he welcomed me with open arms. I realized that he had also gone through a bit of a transformation as well. Suddenly, he was organic. Suddenly, he was raw. And I was in heaven.
Of course, I could have told you in a few sentences that I used to love hummus, got sick of it, and now like it again. But what kind of story would that be? I love hummus and always have, I had just gotten bored with it. But thanks to today’s recipe, I’ve found a completely new twist on one of my favorite foods.
Raw hummus isn’t anything new. It’s basically hummus that’s made with sprouted chickpeas instead of cooked chickpeas. But what exactly is sprouting? It’s a technique in which legumes/grains are soaked overnight, then drained the next morning. In the following 3-4 days, the legumes are repeatedly rinsed and drained once a day. Eventually you’ll notice small sprouts starting to grow from the beans.
There are plenty of benefits to sprouting. If you’ve got a sensitive tummy like me, sprouted grains/beans could be much easier on your stomach. There’s also talk that because sprouted grains/beans are easier to digest, their nutrients are much easier to absorb. Sprouted grains and beans are by no means a cure all, but they definitely pose some health benefits compared to their cooked counterpart.
Today’s hummus recipe is super easy and delicious. Feel free to jazz it up with different ingredients and herbs like roasted red peppers, cilantro, parsley, and extra garlic. The possibilities are endless!