Because it uses raw, sprouted chickpeas as a base, this fluffy, creamy Raw Sprouted Chickpea Hummus is extremely nutritious - a veritable nutrition powerhouse - packed with all kinds of energy and healthful nutrients. Oh, and did I mention it's insanely tasty, too? Yeah, oh yeah...
Start by sprouting* the dried chickpeas; this will take about 3 to 5 days, depending on how long you want those sprouts to be.
When your chickpeas are where you want them, give them a final rinse, drain then well, then place them in the container of a high speed blender or food processor, along with the tahini, lemon juice, olive oil, apple cider vinegar, garlic, salt, ground cumin and smoked paprika.
Process until reduced to a smooth, thick puree, using the tamper if necessary to push the ingredients into the blades and stop the motor to scrape the sides, as needed.
If you find that your hummus is too thick, you can always add water, a little bit at a time, until you get the desired texture. At this point, you want your hummus to be a little bit thinner than the actual desired texture, as hummus tends to firm up after a little while (especially if you don't eat it right away and refrigerate it).
Serve immediately with fresh crudités, tortillas, pita bread, or use in your favorite sandwich or recipe. Or, just plain grab a spoon and dig in!
Leftovers will keep in an airtight container for up to 5 days.
Notes
*For detailed instructions on how to sprout your chickpeas, please consult this very thorough and super well made Guide to Soaking and Sprouting