Sprouted Hummus
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.
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Equipment
- Food processor with an s-blade.
- Spatula.
- Tablespoon.
- Small bowl
- Paring knife.
Ingredients
- 1 cup (130g) fresh sprouted chickpeas
- 2 tablespoons tahini
- 4 tablespoons lemon juice
- 1 large garlic clove
- 3-4 tablespoons water
- ½ teaspoon ground cumin.
- ½ teaspoon salt
Garnish (optional).
- a pinch very finely chopped fresh parsley.
- a pinch sumac
- a drizzle of extra virgin olive oil
Instructions
- 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.
- 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.
- 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.
- 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
- Microgreens or sprouts, e.g. alfalfa or broccoli sprouts
- A pinch of sesame seeds, pine nuts or a few sprouted chickpeas.
Did you make this recipe?Please leave a comment below to help other people.