I can’t say I always sprout my hummus but when I do have the time it’s a good way to make chickpeas more nutritious and digestible. The consistency and flavor of sprouted hummus feels more real, raw and earthy, and if you’ve never tried sprouting, it’s kind of fun to watch your chickpeas come alive. Serve this with the Life Salad–the combo marries well. Add some fresh herbs or play around with your own spices and flavors to make this creamy delight your own.
Sprouted Raw Hummus Recipe
Sprouted Raw Hummus
- 1 cup chickpeas dried
- 1/4 cup tahini
- 1/4 cup water
- 2 tablespoon lemon juice
- 2 cloves garlic
- 1 teaspoon cumin
- 1 teaspoon coriander powder
- Salt and pepper to taste
To sprout chickpeas: soak in water overnight or up for 24 hours. Drain and rinse in the morning and spread on a cookie sheet or pyrex dish. Rinse every few hours. Sprouting time depends on humidity.
When ready it will be pretty obvious and you will see sprouts emerge! Once done, store in airtight container in the fridge.
Blend all ingredients in vitamix or blender, adding water to thin to desired consistency.
Keeps in fridge for 2 days.
I tend to sprout a larger quantity of chickpeas and have them ready in the fridge for sprinkling on salads or making fresh hummus. They last about a week or more.
Add fresh parsley for a green hummus.
If you prefer a cooked hummus just substitute the same amount of cooked chickpeas.