A tasty, wholesome and easy-to-make sprouted hummus made with fresh chickpea sprouts, lemon, cumin, tahini and garlic. This raw hummus makes a deliciously smooth, creamy dip or spread for you to enjoy any time of the day.
Add the fresh chickpea sprouts with the remaining ingredients (excluding the water) to a food processor with an S-blade and blend until smooth. Pause blending occasionally to scrape down the mixture from the sides with a spatula.
1 cup (130g) fresh sprouted chickpeas, 2 tablespoons tahini, 4 tablespoons lemon juice, ½ teaspoon ground cumin., ½ teaspoon salt, 1 large garlic clove
Loosen the hummus gradually by adding the water 1 tablespoon at a time during this process to help it turn nice and creamy. Be careful not to add too much water, or you'll end up with a dressing. I typically blend for 3-4 minutes overall.
3-4 tablespoons water
Pour your sprouted hummus into a suitable container and decorate it with fresh herbs, a sprinkle of sumac and a drizzle of extra virgin olive oil (optional) to serve.
a pinch very finely chopped fresh parsley., a drizzle of extra virgin olive oil, a pinch sumac
Store any leftovers in the fridge for up to 3 days in a lidded container.
Notes
Once refrigerated, the hummus will thicken slightly overnight.Other tasty garnishes options include:
A light dusting of sweet or smoked paprika, turmeric or coriander
Sprinkle with finely chopped herbs such as coriander, parsley or mint for vibrant green colour and freshness