A tasty, easy-to-make lemon turmeric hummus recipe. Made with sprouted chickpeas, lemon, cumin, tahini and garlic. Its delicately spiced citrus flavour makes a deliciously smooth, creamy dip or spread to enjoy at any time of the day.
Perfect served with sliced carrots, radishes, and sugar snap peas. Or spread over crackers topped with a sprinkling of pomegranate seeds or thinly sliced green olives.
A quick look at ingredients you’ll need.
- Sprouted chickpeas
- Lemon juice
- Ground turmeric
- Light, fluffy and comforting.
- Easy to make.
- Raw, Vegan.
- Oil-free, gluten-free, dairy-free and refined sugar-free,
- Packed with fibre, protein, vitamins & minerals.
- Contains turmeric, an ancient spice which continues to prove itself to be a true superstar of nutritional health. Turmeric has an earthy flavour and vibrant yellow colour. It contains phytonutrients, vitamins and minerals. Its star constituent is curcumin which has a wide range of potential health benefits, making turmeric one of the world's healthiest foods (source).
Growing sprouted foods is an utterly delightful thing to do.
What's more, it takes minimal personal effort. So give yourself 2-3 days in advance of this recipe to sprout some chickpeas, if you don’t have any to hand. I promise it will be worth it!
All you need to make them sprout is a bowl, freshwater, a sieve, and to wash and drain them 2-3 times per day until their little tails grow.
For a complete guide, see my post How to Sprout Chickpeas.
More sprouted chickpea recipes:
Dips and dressings:
Sprouted chickpeas - while I absolutely love using these, if you prefer, then use cooked instead. Although, obviously, it won't be sprouted or raw hummus you're making if you substitute with cooked.
Turmeric - I use dried turmeric for this recipe as it's always in my kitchen cupboard. However, I do sometimes use fresh, if it’s available.
Fresh turmeric is slightly less bitter tasting than the dried powdered version. It's noticeably more 'alive' too, as you would expect being raw.
Both work great.
This hummus works beautifully with 1 heaped teaspoon of finely chopped fresh turmeric. This is just a rough guide, so feel free to experiment with the amounts yourself.
If you end up buying fresh turmeric for this recipe, it freezes well. I find it stores much like frozen ginger does, and to use it, I add it finely grated to dishes.
Garlic - I love raw garlic in my recipes and I've become accustomed to it now, although it did take some getting used to.
If you have powdered garlic at home or prefer that lighter flavour, go ahead and use that.
When testing this recipe, I found that using ½ a teaspoon of powdered garlic gave a more delicate, less pungent flavour that works really well.
Lemon turmeric sprouted chickpea hummus
- Food processor with an s-blade.
- Small bowl
- 1 cup (130g) sprouted chickpeas.
- 1 tablespoon tahini.
- zest of 1 lemon.
- juice of half a lemon.
- 2-3 tablespoons water.
- ½ teaspoon ground cumin.
- ½ teaspoon ground turmeric.
- 1 small clove garlic. crushed
- large pinch sea salt or himalayan salt
- a few sprouted chickpeas.
- a sprinkle of fresh finely chopped coriander.
- Add the ingredients to a mixer with an s-blade and blend until smooth. You will need to add the water 1 tablespoon at a time during this process, to help it all come together. Be careful not to add too much water, or you'll end up with a dressing. I typically blend for 3-4 minutes in total overall.
- Decorate with fresh herbs and a small sprinkling of sprouted chickpeas.
- Pop your smooth and creamy raw hummus into a suitable container. Store refrigerated for up to 3 days.
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I’m off for some tea.