sprouted hummus
Sprouted Hummus
Print Recipe
This sprouted hummus will blow you away. It’s light, fluffy, and creamy with a perfectly balanced and rich flavor pronounced by the earthiness of chickpeas, fruitiness of olive oil and brightness of fresh lemon juice.
Servings Prep Time
3 cups 15 minutes
Cook Time Passive Time
1 hour 2-3 days
Servings Prep Time
3 cups 15 minutes
Cook Time Passive Time
1 hour 2-3 days
sprouted hummus
Sprouted Hummus
Print Recipe
This sprouted hummus will blow you away. It’s light, fluffy, and creamy with a perfectly balanced and rich flavor pronounced by the earthiness of chickpeas, fruitiness of olive oil and brightness of fresh lemon juice.
Servings Prep Time
3 cups 15 minutes
Cook Time Passive Time
1 hour 2-3 days
Servings Prep Time
3 cups 15 minutes
Cook Time Passive Time
1 hour 2-3 days
Ingredients
  • 1 cup dried chickpeas
  • 1 tsp. baking soda
  • 1/4 cup lemon juice
  • 1/4 cup tahini
  • 2 cloves garlic
  • 1-2 Tbsp. olive oil
  • 1/4 tsp. ground cumin
  • 1 tsp. sea salt
Servings: cups
Instructions
  1. Sprout the dried chickpeas (check out the sprouting guide for instructions). This will take at about 3 days. For non-sprouted hummus, you can skip this step.
  2. Place the sprouted and rinsed chickpeas into a large saucepan, cover them with water, and add baking soda. Bring to a boil, skimming surface as needed. Reduce heat to medium-low, partially cover, and simmer until chickpeas are tender and completely falling apart, 45–60 minutes. Reserve the cooking water (aquafaba).
  3. Meanwhile, process lemon juice, tahini, garlic, and olive oil in a food processor. The garlic should be nearly puréed.
  4. Into the food processor, add drained chickpeas, cumin and salt. and process, occasionally scraping down sides, until mixture is extremely smooth, about 4 minutes. Thin with a few Tbsp. of aquafaba if you prefer. Taste and season according to taste.
  5. Serve hummus drizzled with olive oil, sprinkled with smoked paprika, and topped with freshly chopped parsley.
  6. Store any leftovers in the fridge in an airtight container for up to five days.