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April’s Recipe: Raw Sprouted Hummus

Posted on April 18th, 2012 | 9 comments

During the springtime, I like to introduce foods that encourage eating a lighter diet and provide a transition from the heartier meals consumed during the winter months. Hummus with Young Living lemon essential oil invites the sun to shine and warm up the season. This delicious snack satisfies my appetite and helps me commit to eating lighter fare.

I wrote a simple poem about the pitfalls of weather-induced overeating and would like to share it with you:

I find it easy to eat light
When the weather is bright,
But when the rains pour,
It’s the cravings to watch for!

I stock up on healthy foods, so when temptation comes, I am prepared.

Happy Eating!

Chef Mandy

Raw Sprouted Hummus

  1. 1 zucchini (2 cups) peeled and chopped
  2. 1 cup sprouted garbanzo beans
  3. 1/4 cup cashews, soaked for 2 hours
  4. 1/4 cup lemon juice
  5. 1 clove garlic
  6. 1/4 cup Tahini
  7. 1 teaspoon Himalayan salt
  8. 1/4 teaspoon ground cumin
  9. 6 drops Young Living lemon essential oil
  10. Paprika, garnish
  11. Olive Oil, garnish

Blend the first 9 ingredients in a blender; then garnish with paprika and drizzle with olive oil. Serve with a variety of organic vegetables such as cucumbers, bell peppers, asparagus, carrots, and celery.

Copyright © 2012 Chef Mandy. If you copy this recipe, please credit Chef Mandy as the source.

9 thoughts on “April’s Recipe: Raw Sprouted Hummus

  1. Debbie says:

    Tahini is a paste made from sesame seeds, available in supermarkets and health food stores. Raw hummus does not keep too long and it should be used within a few days after making and refrigerating. Regarding sprouting in water, any seed can be sprouted in water and rinsed off daily. This will activate the germination process and the seeds will grow little shoots. They can then be eaten in salads, cooked, or used in recipes.

    • Mandy O'Neal says:

      Hi Anne ~

      Place 1 cup garbanzo beans in a quart glass jar with sprout lid (you can find sprout lids at a health food store). Fill jar with water and let beans soak for 8 – 12 hours. Rinse beans, thoroughly. Rest at a slant upside down on a drain rack. Repeat rinsing and resting each morning and night (afternoon, too, if you live in a humid state) for 2 – 2.5 days until a small sprout appears. Don’t let the sprout turn green. Use as directed in recipes and add to salads.

      ~ Chef Mandy

      • Valerie says:

        Hi Chef Mandy,

        I remember some years back on a YL CD, hearing a recipe for making fresh Dill Pickles using EO of Dill. It was an overnight process. Do you have that recipe or one like it that you would be willing to email to me?

        Thank you in advance

    • Kriss Patterson says:

      I have sprouted organic garbonzo beans in a quart jar with screen lid in about 2 -3 days, just so a little sprout shows. Soak in water for couple hours, drain and tip jar downward to let drain out excess water, cover with dark towel. Rinse beans with water twice a day. Good in lettuce salad too!

      • sally catron says:

        Kris, Thank you for your input on growing organic garbonzo beans. I will ask, though, where did you get the organic garbonzo beans. Also since I have never sprouted before, did you not put the beans in soil. It didn’t sound like you put them in soil since you rinsed the beans with water twice a day. Can you clarify for me. Thank you so much. Sally

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