ohmigod i looove hummuuuus!!!

This is one of the most beautiful recipes posted. Thank you so much, ofek. I will try this soon!

Thanks for the recipe and education!! Nice!

Yum! The photos are wonderful – a living suburst of leaves! It’s on my must-make list now too now thankyou ofek. I used to love hummus but am not tempted by the ‘beany’ flavour of raw either (first and last batch now resides in freezer waiting for me to suddenly want it) But is it the whole sesame seeds rather than tahini that counteracts the beany flavour?

drool

hello and thank you for reading! kandace & others, did you notice how almost all the comments after each recipe on this site are “before” people actually try it themselves? i think there must be a way in the design of the website that will encourage each recipe to become more of a discussion, and therefore give it more “life”. perhaps there is a way to categorize the recipes so all the hummus recipes are in one place and people can compare between them and talk about hummus in general.. same with pasta recipes and other categories. i think right now a lot of recipes get lost because of the volume. ta ta.

Great recipe! The secret to raw REAL hummus IMHO is definitely copius amounts of olive oil – Until I made your version today I had never added dates though, and I think that is another ‘secret’ ingredient to fill out and smooth out the flavour :) Thanks for sharing, this is a keeper for hummus cravings and ‘cooked’ people.

This recipe fills you up before it gets out of the blender! Personally I really liked the tahini before the garbanzo beans were added. I tried this dip on a wide range of ‘pita breads’ including carrot sticks, celery, broccoli, bell pepper, and it tasted real good on dulse! thanks for posting!

O-M-G!! wow, this was so good, I swear I can eat the whole bowl. I’m so glad it makes a lot because this is yummmmmmmyyyy!!! You weren’t lying, this is definitely the best hummus I’ve ever had.

Really fantastic recipe—thanks so much! Those zucchini-based “hummus” recipes weren’t cutting it for me, and the last time I tried to make raw hummus, it was disgusting. I didn’t have jalapeno (or any other fresh hot pepper), and I cut back on the garlic, and it’s still amazing. Indistinguishable in taste and texture from “cooked” hummus—only really, really good. To be extra-cautious, I coarsely chopped the chick peas (in a food processor) and rinsed them (to get off excess icky-tasting, hard-to-digest starch) before blending them to a more-or-less smooth paste.

I made a double batch of this tonight to go with my salata- recipe. Absolutely delicious. I’ve made hummus quite a few times in the past and this definitely as good or better than anything I’ve ever made or eaten before. I think I put a tad too much jalapeno in mine, but I will definitely make it again (although, with a double batch, I’ve got plenty for now). Only quibble is that I wasn’t sure whether to strain the water out of the sesame seeds or not. I did and I didn’t need to add any water back in.

I make hummus all the time but never tried raw. Made this last night and it is really great, the best tasting hummus I’ve ever made. Some questions… I soaked the beans overnight, then left them in a strainer and rinsed a few times throughout the day. 12 hours later, when I was ready to blend everything, the beans had not sprouted. They looked like they might if I left them for another night, but I was anxious to make it last night. Did I do it right? Also hummus is slightly crunchy, which I don’t mind but will try to chop the beans up before blending next time. Fabulous recipe, thank you!

its a great recipe BUT adding dates was a big mistake. it was too sweet which is not what hummus should be.

I say omit dates and you will enjoy this better.

dear snevvy, i find the chickpeas taste best if they are maximally soaked and minimally sprouted (up to 12 hours) – but feel free to sprout them more and find out for yourself. if i use a vitamix or a fine manual corn-grinder – the chickpeas come smooth to satisfaction.

adiben – the dates are not aimed as a sweetening agent but rather a balancing agent with the salty, hot, and sour – just like in many salad dressings.

OK, sorry for the double post but I love, love, love this recipe. I used 1.5 medjool dates and couldn’t taste them at all-I was also worried about this (and wondering whether I should sprout the chickpeas for a longer amount of time), but I had faith in ofek and his years of experience and it turned out great. Also, I found this “digested” just fine, for those who are wondering. I might try adding some orange juice next time-you’d think hummus doesn’t go with oj, but it actually works quite well. Plus I want to try adding olives (a different batch from the oj), then parsley, then dried tomatoes . . . Thanks again for the awesome recipe!

i feel absolutely capital that i put out a desire of mine up there… asking for more discussion after the recipe was actually tried… and here it is happening! thank you mr/s. universe.

that is a very interesting idea the OJ.. since it is sweet maybe the dates won’t even be necessary – i’m thinking to soak the sesame seeds in orange juice instead of water! from my experience the least amount of water in a recipe the better the taste.

there are many recipes that i think would enjoy olives in them.. it’s just that i made all the olives myself and don’t know of any quick & easy way to depit them… any ideas?

I think that to pit dried olives, you just have to rough it with a paring knife; luckily a few olives go a long way. A cherry pitter can help with juicy ones, but it’s still tricky.

Beautiful picture! Looks very appetizing… how is it on your stomach? I though any type legume (especially raw) would be difficult to digest. ~thank you for sharing

Ofek Thanks for such a great recipe! I took this to our raw potluck in St. Louis and it was a hit! Everyone asked for the recipe! I decorated the hummus with green and black olives, chopped sundried tomatoes, parsley, and more drizzled olive oil and served it with romaine. Yum! I’m going to start soaking more chickpeas tonight.

So the chickpeas are raw and dried? Are all dried chickpeas raw? I’m new at this. All my life hummus has been one of my absolute favorites. When I started to transition into raw I was disappointed to find that the recipe’s using canned, don’t qualify as raw.

I felt like this recipe needed more salt, spices to get a good flavor. I have a blendtec and it was really difficult to get it going after you take out the tahini mix and just mix the garbanzos. I will try, as someone suggested, processing the garbanzos in the food processor first. Also.. I have rawbin’s question, are dried chickpeas considered raw?

After reading all of the comments, I had to try this. It was delicious! I had no problems with getting it smooth in my vitamix. Thanks, Ofek! I felt as though we were sharing a meal.

Okay. Wow. Wow. This was right up there with some of the best hummus I have ever eaten. I processed my chickpeas separate until they were a creamy paste. Then I separately processed the garlic, salt, date, lemon and peppers. After, I added the sesame seeds and processed them into a paste. Slowly I added the chickpeas and olive oil and everything turned out so creamy. I made a triple batch. It was too friggin good!

This was awesome! It really is a great match to regular hummus. It was quick and delicious.. I like that its bland too, just because you can up the flavor depending on what you eat it with awesome!

I made a batch again tonight, just as delicious as last time. I tried putting in 2 lemons instead of just the lemon juice this time, and it was noticeably more difficult to blend. I think next time I’ll just use the lemon juice. Still turned out yummy as ever though! (especially with all the extra garlic I put in!) If you’re making just one batch of this in a high-powered blender, I suggest you leave some of the sesame tahini in the blender and then after the beans get smashed a bit, put the rest of it back in so you get a very smooth consistency. If you’re making several batches you’ll have to break it up as he suggests in the recipe. For those who were asking about dried chickpeas being raw…yes, as long as they aren’t cooked they’re raw. If you look at the chickpeas closely, you can see the beginning of a sprout forming after you soak it all night, which indicates they’re alive.

Adding some miso (in lieu of some of the salt) will make this much more digestible. I tried this recipe again using the flesh of a mandarin orange instead of the date(s), and it was good-but I didn’t taste the orange at all. This time I “homogenized” the chick peas in my SoloStar juicer-if you have a juicer that can do this, it will result in a very smooth paste. I removed the little nozzle piece at the end so it didn’t get backed up.

I just finished eating this recipe. It was so delicious in sandwiches and on top of flax crax. I don’t think I’ll ever go back to SAD hummus.

I made another double batch and mailed about half of it to a friend of mine who is not a raw foodist by any stretch of the imagination (though I may be convincing him!) He was in love and wants me to send him more. Blessings to you ofek for sharing such a wonderful recipe!

I made this over the weekend along with the tabouli…it’s RAWSOME!!!! :)

a pleasure to hear all of you and your successes in making this recipe! looks like this recipe makes the world a better place.. ha ha.

marisa – you “mailed” the hummus? how is that done? some kind of express styrofoam mail service..?

I put it in a tight container and froze it, then sent it via express mail. It’s been quite cold here where I live and where my friend lives, so I figured a few days with sub-optimal refrigeration would be okay. I just made another double batch today, this time with black sesame seeds, and I substituted 1/4 of the oil with water. Very yummy as always! A big salad with a scoop of hummus is my favorite raw dinner right now.

When I made the Tchina I called Matt over and got him to have a taste- he gave me a big hug as his response! I told him, we should go back to Israel so you can give ofek a hug, give credit where it’s deserved! Great recipe. Definitely fills that hummus void in our hearts. :c)

WOW just made this…it was incredible over spinach shredded carrots tomatoes and avocado… especialy over the avocado yumty doo! :-)... i didnt have that much sesame so i subsituted with raw sesame butter… also instead of all that olive oil i subbed with some cashew milk… oh and by the way I just bought an 11 cup food processor so i went crazy and made the recipe times 4… now I hae something to feed my guest tomorrow for Super Bowl Sunday…. thank you and, LETS GO GIANTS!!!

Just made it this morning, I am quite impressed. Not too beany of a taste, but I think it is a little too lemony for my taste. I think next time I will use 1 1/2 lemons. It makes a ton! Can I freeze this? I am the only raw foodie in the house! Although I will sneak it to my daughter, I don’t think she will notice hehehe…I am so evil!! I vow to make the whole world go raw!!! Oh ya…GO PATS!!

Wow! Me and my sister just had this for lunch and it is 100 times better after it sits for awhile and all the flavors come out! My sister is NOT raw and she LOVED it..I had to give her half of the bowl to bring home…she is even borrowing one of my cookbooks “RAWSOME” to try out some of the recipes! I take back what I said in my post earlier that 2 lemons were too much…it is just perfect Thanks for the beautiful recipe Ofek!

i dont have any sesame seeds, can i use something else? like can i soak almonds a little and add a few, i also have raw hemp seeds…. i also have raw almond butter that i made a few days ago…. i just bought a lot of chick peas but no sesame, please tell me what to do!!

Hi I just attempted to make this, but I found that three cups of soak water for the sesame seeds was too much and I ended up making sesame mylk! I guess this worked out because now I came up with a recipe for sesame mylk and a recipe for chickpea snax! I will try to make this again tomorrow, this time using 1 cup soak water to 1 cup sesame seeds. Thank you for the wonderful recipe, Ofek! Will update …

thank you all for the positive boost!

sobizaar – i never tried but should work why not (in general subtituting sesame for nuts can’t fail… just makes the whole thing more expensive).

karmyngirl – i strain the sesame seeds anyhow – so it’s not so much of putting too much water as much as not putting enough.. this is why i recommend putting more than enough – the excess always strains out.

ofek-i am so excited to make this…my garbanzos are sprouting right now. I have never sprouted them before…how do I know when they are ready? Are they soft? And can you explain the jalepeno? I a bit confused by your description.

hello there, trust me – simply soak the beans 12 hours, drain and let sit on a sieve for 12 hours.. wash beans once just before making recipe. jalapeno is to balance the flavors with a little spice. simply cut “a little piece” – if it is too hot for you at the end, then next time put less (though i find fresh peppers’ hotness inconsistent). enjoy.

KIND REQUEST FROM ALL: if you made this recipe.. please take a picture and tell me where you are in this world.. i would like to make a hummus gallery from around the world – it will be presented here when i get at least 3 photos! with gratitude.

OK, I have a modest pic from virginia . . . now what?

email it to me: ofek at tzuna dot org

This was awesome, yay!!

hey, the first thing i wondered upon reading this recipe is do you rinse the starch out of the garbanzo beans? I read about rinsing needing to be done in order to use raw garbanzos in hummus - i tried making raw hummus without rinsing the beans and it was not palatable (i think because of the starch) so i was wonerding how yours is so amazing if you do not wash out the strach and also if you thought you may have put something in your hummus to neutralize the starch?

i know someone mentioned this in a comment above but it seems that it did not get addressed…

nevertheless, i will make this hummus soon and rinse the beans (if anyone has information on how to do this i’d LOVE it) and then, ofek, i’ll send you a picture from chicago for your gallery!

thanks for such a well tweaked and long worked on recipe! :)

i noticed that one person made a comment about rinsing the beans but no

I hulled all the beans by hand after they had sprouted. It took about 25 minutes but it was worth it and the hummus turned out great. No starchy texture at all. Thank you!

I made this hummus last night and put it in the fridge overnight. I tried it at lunch and it’s just absolutely delicious. I have made many of these before and this is the only one that tastes so darn good. I had no idea that the dates and jalapeño would make it taste so good. Thank you Ofek for sharing this recipe. Now all I need to do is make some onion bread and it’ll be scrumptious.

I found your recipe after I screwed up a hummus recipe with to much garlic. (yes to much). I added the dates to mine and it helped mellow out the garlic. Mine is like yours except I used 1 cup of sprouted sunflower and 1 cup sprouted cashews. My next batch will be just like yours since I’m dying to sprout chickpeas. Thank you for saving my hummus recipe and adding sharing this recipe!

This makes the most delicious hummus I have ever eaten. I make it often. Thank you so much for sharing the recipe. I have never included the dates and the last time I made this I forgot to put in the tahini (which I have used instead of sesame seeds) and it is still fabulous!

This makes the most delicious hummus I have ever eaten. I make it often. Thank you so much for sharing the recipe. I have never included the dates and the last time I made this I forgot to put in the tahini (which I have used instead of sesame seeds) and it is still fabulous!

This makes the most delicious hummus I have ever eaten. I make it often. Thank you so much for sharing the recipe. I have never included the dates and the last time I made this I forgot to put in the tahini (which I have used instead of sesame seeds) and it is still fabulous!

This makes the most delicious hummus I have ever eaten. I make it often. Thank you so much for sharing the recipe. I have never included the dates and the last time I made this I forgot to put in the tahini (which I have used instead of sesame seeds) and it is still fabulous!

Hello! I made this for the first time yesterday and it is absolutely the best recipe ever!! I gave some to my neighbor and everyone raved about it. I have a new batch sprouting now to make more for another friend. Thanks so much for spreading hummus love! Will send a picture with next batch.

I made this on Sunday and it was delicious. Before going raw I always made hummus. For us, for clients, for gatherings with friends and family. Missing it sorely I did not think anything could come close. This absolutely hits it right on the head. Sprouting the chick peas was easier than I expected, and the first time I attempted sprouting at all. Thank you Ofek for sharing this recipe.

This is the best food I have ever made following a recipe. I am so happy to have made this, and I took the non-electrical way, as I have no food-processor or blender…It worked perfectly without any help from electricity. Thank you!!!!

Will the hulling help individuals like me who have a sensitivity to beans, err um…gas….?

Sorry to keep repeating myself (and others), but people keep asking . . . both hulling (it took me about an hour the first time; not sure I’ll do it again) and/or coarsely chopping chickpeas in food processor (or roughly equivalent manual device) then rinsing WELL (this is before blending the chickpeas smooth) will help with digestibility. Also: replace some of the salt with miso. I like to mix in some chickpea miso (though I’ve used other kinds)—I think the cultures in the miso help break down the starch in the sprouted chickpeas. Let it sit overnight (in the fridge) before eating to give miso time to work if you want to be super-cautious, though I usually don’t do this. Using a mixture of these methods means this hummus is easy to digest for me, who is sensitive. Of course, YMMV. In case anyone is still wondering: This is the best raw hummus recipe ever.

Update (I’m sorry I didn’t post sooner): I made this last winter. Instead of soaking the sesame seeds, I ground them to a fine powder and added just enough water to form a paste. Other than that I followed the recipe, and it came out delicious! Thank you Ofek!

Wow, I made this last night and it was wonderful! Amazing Hummus. I followed the recipe above but only made a half portion. I soaked my sesame seeds for about 24 hrs (accidently started soaking them when I soaked the chick peas. As a result I found it very easy to blend with the other ingredients in my vita mix.) The tahini alone was delicious too. I found the chickpeas took more time and effort to get smooth enough but the extra work was totally worth it! Since my hummus was a half portion I only used one decent sized clove of garlic and one small medjool date.

Even my picky husband thought this was excellent! I highly recommend this recipe following Ofek’s instuctions above. It was extremely flavorful and I didn’t feel I needed to add anything else. It’s low fat, incredibly healthy, 5 star tasty, and very economical. Chick peas and sesame seeds are very reasonably priced in the bulk sections of healthy food stores and co-ops.

Ofek, thanks a million for this recipe. I look forward to trying your other recipes.

Hugs!

Ofek, thanks for the detailed preparation. I wish every recipe was like that… so that you know what to do, when to do it, and how long it will take. The recipe sounds delicious.

I made this amazing hummus again last weekend and did the full amount instead of a half portion. I found that putting a cup of the chickpeas in the vitamix was easier to process than just a 1/2 cup like I did the first time.