Whole chickpeas mixed with fresh garlic, sesame seeds, shallot and fresh aromatic herbs. This is an Italian influenced hummus, inspired by Nicole from Two Acre Farms.
Nicole introduced this gem of a recipe around Super Bowl, since then I have had the urge to recreate it. This is a little different from Nicole’s but still seriously tasty and full of flavor!
You can make this recipe three different ways.
Raw Vegan Chunky Hummus
If you are a hardcore raw vegan you will definitely want to sprout your chickpeas for this recipe. This takes 4-5 days of soaking and rinsing. I am going to assume if you are going to do this method you already know how to soak beans. Raw chickpeas are incredibly starchy and not my favorite, I have tried several times to like them raw, it’s not happening.
Sprouted and Cooked Chunky Hummus
Some of you may want to sprout the chickpeas to get rid of the phytic acid and then simmer the chickpeas for 45 minutes to 1 hour to soften them. This is my favorite option. You could also slow cook them in the crockpot while at work. Learn how to sprout chickpeas.
Canned Chunky Hummus
For immediate satisfaction, there is always the option of using canned chickpeas, although that is my least favorite method, it is the fastest. I would just make sure the can is bpa free. All you have to do is rinse, drain and mix it all together.
I love using fresh herbs in my hummus, the flavor of fresh herbs is like no other. I like using a mix of rosemary, oregano, basil, thyme and sage. You could also use a dried Italian herb mix.
Nothing beats fresh ingredients, the more you use preserved ingredients, the less fresh this recipe will be.
This is a fairly simple recipe, when sprouting just be patient and when you actually have to do the work it will feel like a piece of cake. The waiting is the hardest part! FYI, if it is a full moon your chickpeas will sprout faster.
Chunky Garlic & Herb Hummus
INGREDIENTS
- 1/2 cup dried chickpeas; or 1.5 cups prepared
- 1/4 cup shallot
- 1 tbsp Italian herbs*; minced
- 2 tbsp olive oil
- 1 tbsp sesame seeds
- 1 tbsp apple cider vinegar; or lemon
- 1/2 tsp pink Himalayan salt
- 1/2 tsp black peppercorn
INSTRUCTIONS
Raw Vegan
- Soak chickpeas for 8 hours overnight.
- Rinse every 8-12 hours for 4-5 days or until tails appear.
- Mince fresh herbs, garlic, and shallot.
- Mix all the ingredients together and let the flavors mold in the fridge before serving.
Sprouted and Cooked
- Soak chickpeas for 8 hours overnight.
- Rinse every 8-12 hours for 4-5 days or until tails appear.
- Boil 1 qt water, add chickpeas and turn down heat.
- Simmer for 45 minutes - 1 hour
- Mince fresh herbs, garlic, and shallot.
- Mix all the ingredients together and let the flavors mold in the fridge before serving.
Canned
- Rinse canned chickpeas.
- Mince fresh herbs, garlic, and shallot.
- Mix all the ingredients together and let the flavors mold in the fridge before serving.
