Raw Food Recipes: Sprouted Chickpea Hummus

Turn any salad into a real meal with Rod's prized recipe for sprouted chickpea hummus with Tahini sauce.

| January 2011 Web

Raw Food for Real People book cover

"Raw Food for Real People" offers all the funamentals of preparing your own raw food at home, from how to set up a raw kitchen to recipes for smoothies, breakfast, appetizers, soups, salads, dressings, entrees and desserts.

Photo Courtesy New World Library

The following is an excerpt from Raw Food for Real People by Rod Rotondi (New World Library, 2010). The excerpt is from chapter 10: Making Salad a Meal. 

Okay, I’m going to give it up here — my prized recipe for hummus. It’s so easy, and it keeps well for a few days in the fridge. Besides being a great dip/appetizer, it also can turn any salad into a real meal. So make enough for a few days, and you’ll always have a delicious and very nutritious boost to add to salads or wraps. Also, note that Tahini Sauce is a versatile ingredient you’ll be able to use for many other recipes, so you’re adding another dressing and dip to your raw repertoire as well! To use it as  salad dressing, you can thin it with a little water.

Sprouted Chickpea Hummus 
Makes 6 cups 

6 cups sprouted chickpeas

For the Tahini Sauce: 

2 medium lemons, peeled and quartered
1 cup tahini
1 medium yellow onion, peeled and quartered
3 medium cloves garlic
1/2 cup fresh parsley leaves
1/2 cup fresh cilantro leaves
1 teaspoon ground cumin
1/3 cup cold-pressed olive oil
1 teaspoon sea salt, plus additional (up to 1 teaspoon) to taste

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