Sprouted Hummus - Raw & Cooked Version
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- เผยแพร่เมื่อ 21 ก.ย. 2024
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Hummus is a much adored dip in the foodie community. For a good reason - authentic Lebanese hummus is light, creamy, with a perfectly balanced flavor. I love it so much that I can eat it with just a spoon. BUT it’s also great with raw veggies, some pita bread, or with almost any savory food.
For me, hummus is something luxuriant, with a smooth, almost buttery texture, and a rich flavor pronounced by the earthiness of chickpeas, fruitiness of olive oil and brightness of fresh lemon juice. Because I love hummus so much, I used to order it almost any I was eating out at a restaurant. But after getting disappointed too many times by a pasty and gritty, with a dull flavor hummus, I now almost exclusively make it at home.
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Your husband should be a food critic. His descriptions are so interesting that I can almost taste the food myself
He’s great with describing the flavor….good job!
I made raw hummus recently from dried peas. My description would be similar to his. Different from traditional cooked hummus, but refreshing, and I could get really used to it. Also nice to know that one is getting even more nutrition.
You should only sprout them until you see a tiny tail. After that they become bitter. When you see the first pea with a tail, start prepping, don't wait until you see tails on all of them.
I'm a Certified Sprout Master, H.H.E.
me too..:!
You may be interested in my comment so I am cutting and pasting it here for you. ... "I have been sprouting chick peas for years. Over the years I learned a lot from reading nutrition books and journal articles. Here is how I do it. For convenience, I process a whole lot at once. I sprout it until the sprouts start to show, maybe a quarter of an inch, and then I pressure cook it for 14 minutes, and then I dehydrate it. It is now so easy to throw some in a soup or make humus, garbanzo burgers or whatever. They are already cooked. You just have to re hydrate them. They are absolutely delicious -- it is he best way to cook them by far, for flavor or texture. If you sprout them for too long they turn bitter and fibrous. Sprouted, it does not need as long to cook in the pressure cooker. They have a great mouth feel and crunch. The short cook time preserves enzymes, phyto nutrients, and flavor. Sprouting changes both the nutritional value and the flavor. It increases the protein -- lentils go from 7% to as much as 26% protein. And sprouting gets rid of most of the phytic acid. They are much easier to digest this way. For most people there is no "wind". It is really fun to always have some on hand.
"
@@colinkelley6493 thank you for all that.
Lazarus Live, is there an actual organisation for sprouting certification or are you just pulling our legs? I Google searched and got nothing.
@@drew-shourd 😆 pathetic. What a WEIRD way of saying you’re jealous of someone’s Education… as if that’s not super weird in of itself already 😒
You’re right about one thing, there are many ways of sprouting, many INCORRECT ways.
You don’t have the Certification, you acknowledge mine & then you attempt to tell ME what do to with MY hard earned knowledge? 🤣 What an infantile piece of sht 🍼👎👎🤡🗑
Nobody cares about your worthless, illogical feefees tiddyboy.
How did you know that I have a whole jar of dry chickpeas that I wanted to sprout and use for hummus??!! You are amazing! Love your channel. Also...smoked paprika is LIFE! Thank You!
VERY nice hummuses!
Your recipe's are inspiring me to migrate to a raw diet, from a cooked one. Thank you for this, a definate 'must try.'
I really appreciate the commentary at the end of your videos. Thanks so much.
I love hummus... Thank you for the recipe ❤️❤️
@@NutritionRefined 💖
Thank you I love how you guys did a review at the end.
I love watching him describe his raw and unfiltered opinion. I literally believe what he is saying to be true. Lol! I'm glad I watched bc I thought about making raw hummus or cooking sprouted beans. Great video.
So relaxing and beautiful editing!
I have been sprouting chick peas for years. Over the years I learned a lot from reading nutrition books and journal articles. Here is how I do it. For convenience, I process a whole lot at once. I sprout it until the sprouts start to show, maybe a quarter of an inch, and then I pressure cook it for 14 minutes, and then I dehydrate it. I have a big pressure cooker. It is now so easy to throw some in a soup or make humus, garbanzo burgers or whatever. They are already cooked. You just have to re hydrate them. They are absolutely delicious -- it is he best way to cook them by far, for flavor or texture. If you sprout them for too long they turn bitter and fibrous. Sprouted, it does not need as long to cook in the pressure cooker. They have a great mouth feel and crunch. Sprouting increases digestive enzymes. The short cook time preserves these enzymes, phyto nutrients, and flavor. Sprouting changes both the nutritional value and the flavor. It increases the protein -- lentils go from 7% to as much as 26% protein. And sprouting gets rid of most of the phytic acid. They are much easier to digest this way. For most people there is no "wind". It is really fun to always have some on hand.
@@NutritionRefined No, I do not think that is always true. But sprouts are sprouts and beans are beans. Sprouting causes the starchy carbohydrates to become fiber. It is no longer a bean. Sprouting initially activates and increases enzyme activity and brings out flavor up to when the root tip is just emerging. It increases protein content. It significantly changes the mineral and vitamin content. It helps with digestion. It does away with phytic acid. But it peaks. It eventually becomes a plant and the bean and all it's nutrition is consumed. Sprouts and microgreens are very nutritious for other reasons. But you cannot make classic hummus from them. Try what I say. You will be amazed. When the roots start to emerge, pressure cook it for 14 minutes, and see how much better your recipe tastes. I think you will be amazed. If you do not have a pressure cooker get a micropot aka multicooker. Here is the one I have. It is the smallest. There are many sizes. God Bless www.amazon.com/gp/product/B07GPSDYXD/ref=ox_sc_saved_title_1?smid=A3EEIVJIGMB9FH&psc=1
If you see this, could you share how much water you pressure cook them in and what you set your dehydrator to?
@@lizzzarduh 1) I put the sprouted beans in a silicone steam basket and put a cup of water into the bottom of the instant pot pressure cooker and pressure cook for 14 minutes. 2) That is how I usually do it but that is not the best way if you want to make aquafaba. Put the sprouted (usually garbanzo) beans in the non stick Instant Pot pan and cover with water and cook it on low in crock pot mode for five or six hours. Then drain the aquafaba, put the beans back in the silicone steam basket, put a cup of water in the pan, and pressure cook for maybe six minutes. This double cook step is necessary to neutralize all lectins. 3) Dehydrate at whatever temperature your dehydrator instructions say to use for beef jerky. For me that is about 165 degrees F and the time is about five hours, but go by the dryness. I vacuume seal it. Hope that helps. God bless.
TIP: keep anything you are sprouting in a cool/dark place because when its dark it thinks its in soil so it sprouts faster ;)
Thanks for the video!
Great tip, thanks. Now that explains why some people cover their sprouts with a black cotton.
Awesome, thanks Petra!
You are a great cook and he is a great reviewer. Awesome channel.
Nice recipe +ur working style is soft and unique
Ι τried raw hummus in the past and i liked it, the taste of raw hummus is more earthy and fresh, like a salad, cooked is more mild indeed and more smooth and sweet. I soaked chick peas and i'm planning to make raw hummus, it's more healthy to eat raw foods, as much more raw food the better.
Always like your videos. Thank you for spending time and effort making them.
Thank you for the recipe.
I used to make the cooked, yours recipe, which amazing.
Thank very much.
My greetings.
Thkx for the idea
Thank you you are an amazing and simple keto cooker
Really nice recipe and really nice presentation
Nice editing , nice cooking . I like it ALWAYS
Perhaps add just a bit of maple syrup or agave to the raw hummus to counteract the slight bitterness.
Petra I tried for the first time to sprout. It was an epic fail 🙊 I watched your video again and I see where I went wrong. I'll try once more because I want to see what Tanner means when he expresses the grassy sharp taste. Thanks again for the tutorial 🤗
best cooking channel
Great video. Really well done. Thank you. Love the pro tip about removing the skins.
💚😋👌🏾👆🏾🥇👑💚💚👑. Thank you so much.
Can you make a vegan ketchup recipe? 🙏🏿 I heard is sweetened with banana 🍅🍌✨
Thanks guys: I'm DEFINITELY going to try your sprouted recipe as I love 'sharp' and most times end up adding too much lemon juice (which then masks the hummus taste).
wow delicious!!
Thanks :)
Hi Petra, I made de raw version and I didn’t like it 🤭, my husband neither, would you recommend cooking it after it is done? Meaning, all the ingredients in? What are your thoughts? Thanks!
Just make regular hummus or add a sweetener to the sprouted version. If you blebd a date into the mixture, you'll never taste it but it will take away the bitter edge
raw hummus is incredibly delicious ...it does take a skill and practice to make it taste good..
@@nowandzenify do you know how?
@@lizzzarduh I think the best advice is from Codex Noir--raw chickpea humous is sprouted---but just barely. When you see the little sprout tails --then they get blended with your favorite spices, oil and lime or lemon and fresh herbs :) hope that helps
I made it also. I didn’t like the raw version. I wasted my delicious Olive oil I purchased in Athens.😔😔I knew I should have used the one I got from Trader Joe’s . I will sprout them again and cook them.
Thank you for this recipe, it’s so good!! I had a question about your cephalon cookware - I’m in the process of switching to stainless steel cookware and getting rid of my tephlon cookware as I know it’s not good for you. Did you do research in deciding to buy the Cephalon set? I want to use a high quality stainless steel set and would really appreciate your insight into this - thanks!!
If my entire years of study on astrology is correct, your husband is definitely a Virgo.
You’re really sweet so you could be a Taurus probably, or Pisces:)
Earth Changes I want to know !!!
Silvia Bedin she’s a Pisces, but her husband is capri :)
@@MegaSaanch I can totally see that! Thanks for the info. :)
excellent
Very nice, thank you.
The husband looked like he was struggling to find a positive way to describe the raw hummus...
Try dehydrating sprouted chickpeas and then turning it into powder.
They both look good. Is the Raw sprouted hummus more nutritious?
Absolutely!!!
Wonderful video 💜 thank you! :-)
I know some restaurants hummus has a tangy flavor that I can figure out what it is, kind of like a fermented flavor, i wasn't sure if using sprouted chickpeas might be what is causing this flavor. Hoping you can tell me if the taste your all describing might be this tangy taste that leaves a bite in your mouth almost like a carbonated drink would. Hoping you can let me know. Thanks.
Who doesn't it's a traditional Lebanese Mezze,we eat it almost every day.
❤️❤️❤️❤️
This is really interesting, what are the benefits of sprouting the chickpeas? What’s the difference in hummus flavor between the sprouted and nonsprouted chickpeas ?
In theory, sprouting enhances nutrient bioavailability. Not sure if it is significant when your gut is used to legumes, but if you don't eat them often at all, or if you're really sensitive, it might also reduce bloating and gas.
Sam Struyven thanks!
It's a lot easier on the digestive system and (while I not 100% sure of chicken peas specifically) sprouting generally sends the nutritional value through the roof. She did say at the start that she has content specifically on sprouting. Might be worth a look
IM0, the raw sprouted chickpea is a strong, acquired taste. Any way to make it more palatable?
💕
Hi, how long should they be cooked for if going for that option? I usually do an hour, but that's for unsprouted.
I love you videos 🙌😍😍👏👏👏
Thank you so much, Ella! ❤️
When I make raw hummus it’s a green taste that comes out that I notice
Ive tried buying raw dry chickpeas at all the grocery stores around me and the chickpeas never sprout! Its so annoying. Do you know where I can order chickpeas that will actually sprout?
That is one beautiful faucet :D
What brand is the machine you use?
I link to all the tools I use in the description box below the video. The food processor I use is from Breville (Sous Chef).
Thank you for this video.
Also, it's pronounced choomoos, not hum-iss.
Can we eat the raw ? I thought they have a lot of Lektins etc
Same, I'm kind of scared of eating raw legumes even when sprouted
Lulu Girl I believe chickpeas are one of the few beans that you don’t need to cook in order to be eaten. Just soaked long enough
@@hellokittybg93 I eat raw legumes many times, remember nature gave us things raw. Cooking is a choice, raw is actually more nutritious for us.
@@turbonbc do you eat raw beans as well?
@@hellokittybg93 Yes you can if you soak and sprout them properly. Personally i believe main human food is fruits/vegetables the others are more secondary.
يوم واحد ننقع الحمص وثاني يوم نسلقه ونعمل منه حمص بطحينه طولتيه يمعوده 😂
I'm going to have to cook the hummus, I tried raw sprouted hummus and it caused MASSIVE bloating. The worst bloating I've ever experienced in my life. I don't think I can even handle 1 teaspoon of it.
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Don’t add hummus but either pickled water instead
Can you show us removing the skins next time? :)
"grassy" no it's just that sprouts taste. Doesn't taste like grass. All sprouts taste the same and there's nothing similar to it.
Hi Dear great you are and love your channel and you too but sorry to say this sprouts shouldn't get boil as it'll loose all the nutritional values in it ... How many agreed with my point ???
True, and despite a half-hearted attempt at making raw hummus, which wasn't that nice (I sprouted it way too long), I will persist, confident of making it taste nice sooner or later. I will exhaust all avenues, but, if it doesn't taste nice, then there will be a point where I reassess
Raw hummus would not be cooked
Oh my god! Sprouts should never be cooked!! This is wrong!