Recipe: Live Hummus

I learned this delicious recipe from the amazing whole foods chef, Eva Cabaca, the teacher in our “Holistic Food Preparation” class when I was in school. This is still one of my favorite hummus recipes and I’m sure you will agree. Once you learn the basic recipe you can play around with ingredients, but personally, I wouldn’t stray too far from this one!


  • 3/4 cup dry chickpeas, sprouted for 2-3 days
  • 1/2 cup fresh orange juice
  • 1/4 cup fresh lemon juice
  • 1 clove garlic OR 1/2 inch fresh grated horseradish root
  • 1/4 cup flax, hemp, or extra virgin olive oil
  • up to 1/4 tsp cayenne pepper
  • 1/2 tsp sea salt (Celtic or Himalayan are the best)
  • 1 Tbsp cumin seed, crushed or ground
  • 1/4 cup tahini
  • 4 halves sun dried tomatoes


  • Sprout the chickpeas for 2-3 days, until the shoots grow 1/2 inch long. Make sure to rinse them at least twice a day to prevent mold
  • Coarsley chop the garlic or horseradish and squeeze the citrus juice
  • Process the citrus juices with the garlic/horseradish, oil, cayenne, salt, kelp powder and cumin seeds in a blender or food processor until homogenous
  • Add chickpeas, sundried tomatoes and tahini and process to desired consistency. If using a blender instead of a food processor, you may need to mix in the tahini by hand after transferring the chickpea paste into a bowl, otherwise the paste may be too thick for the blender to handle
  • Serve as a dip topped with a drizzle of olive oil and a sprinkle of paprika, cumin or chopped parsley or use as a spead on wraps and sandwiches

Posted on Friday March 20, 2009 by Kerri Cooper