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    Home » Recipes » Condiments, dips & dressings

    Lemon and Turmeric Sprouted Chickpea Hummus

    Published: Sep 20, 2021 · Modified: Apr 11, 2022 by Juliette

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    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.

    A small bowl filled with yellow hummus, sprinkled with fresh herbs. this recipe

    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.

    Jump to:
    • A quick look at ingredients you’ll need.
    • Recipe features
    • Make-ahead Tips
    • More sprouted chickpea recipes:
    • Dips and dressings:
    • Ingredient Substitutions
    • Recipe

    A quick look at ingredients you’ll need.

    • Sprouted chickpeas
    • Tahini
    • Lemon juice
    • Water
    • Garlic
    • Cumin
    • Ground turmeric
    • Salt

     

    Sprouted chickpea hummus recipe ingredients.

    Recipe features

    1. Light, fluffy and comforting. 
    2. Easy to make.
    3. Raw, Vegan.
    4. Oil-free, gluten-free, dairy-free and refined sugar-free, 
    5. Packed with fibre, protein, vitamins & minerals.
    6. 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).

     

    Make-ahead Tips

    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:

    Asparagus and green pea salad with sprouted chickpeas.

    Watermelon chickpea salad.

    Peach and watercress salad with chickpeas.

     

    Dips and dressings:

    Raw Beetroot Hummus

    Pea and Avocado Smash

    Peanut Salad Dressing

    Raw Vegan Mayonnaise

     

    Ingredient Substitutions

    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.

    Recipe

    A bowl of bright yellow hummus with chickpeas and herbs.

    Lemon turmeric sprouted chickpea hummus

    Juliette | Flourishing Kitchen
    A creamy, easy-to-make lemon turmeric hummus recipe with sprouted chickpeas, lemon, cumin, tahini and garlic. Makes a delicious dip or spread to enjoy at any time of the day.
    5 from 2 votes
    Leave a review
    Print Recipe Pin Recipe
    Prep Time :5 mins
    Total Time :5 mins
    Course :Condiment
    Cuisine :Mediterranean
    Servings :3

    Equipment

    • Food processor with an s-blade.
    • Spatula.
    • Tablespoon.
    • Small bowl
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    Ingredients
      

    • 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

    Garnish (optional).

    • a few sprouted chickpeas.
    • a sprinkle of fresh finely chopped coriander.

    Instructions
     

    • 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.

    Notes

    You may need to stop occasionally and scrape down the sides with a spatula, to ensure that the mixture is blending properly.
    Keyword raw vegan, sprouted chickpea hummus
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    I’m off for some tea.

    Take care.

    XOXO

    Juliette

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    I’m Juliette, welcome to my blog where I share my love for plant based whole foods & raw vegan recipes.

    Here you’ll find simple, fun ways to prepare delicious, nutrient rich meals (without always having to cook).

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