It works, and it's delicious.

I sprouted the chick peas for about three days I think. Just kept them on the counter in a glass crock and rinsed them with fresh water three times a day or so.
Their little tails are about on average, 1/2 inch long. The first one I tasted, I was dreading---especially since I love the taste of cooked homemade Hummus.

Sure enough, it was awful! Starchy and, well-- raw. But, here's the thing: after letting them sprout one more day, they are quite different. Sweet, fresh and reminding me of garden peas.


Here's the other key.

Blanching. Boil water in a pot. let sit for one minute. Then add the chick peas, and cover. Let THAT sit for at least a minute. (I know, technically, it may no longer be "raw".) Then drain off the liquid and rinse. The water will be foamy and scummy. THIS is the thing that makes the 'raw' hummus work. Continue as usual. Lemon juice, tahini, Sea Salt or tamari, etc. This is hard going for my hand blender, but we just take it slower, with 'rest breaks'.