Make way for super hummus! Yes, it uses all the same ingredients as regular hummus, but sprouting the chickpeas means next-level, enzyme-rich nutrition.
Texture-wise, it’s also slightly different. We still blend it ‘til smooth like regular hummus, but this version has a somehow lighter taste, more body, and a lovely raw freshness. You don’t need any special sprouting equipment, just a bowl, water and time to let nature work its magic.
Also, did you know you can freeze hummus? This makes a rather hefty batch – my family can get through a lot – but if you think you might not, consider freezing! Pop leftovers into an airtight freezer-safe container, leaving some space at the top, as the hummus will expand as it freezes.
And one final note – this is slow food. Be prepared to leave the chickpeas to soak/sprout for a couple of days. But once they’re ready, it’s a super-quick blend to form the smooth hummus.
1 cup raw chickpeas
1/3 cup tahini
1/3 cup lemon juice
1-2 cloves of garlic, chopped
5 Tbsp olive oil
4 Tbsp water
¼ -1/2 tsp salt
plenty of water for soaking the chickpeas
Put the chickpeas in a big bowl and cover generously with plenty of water. Pop a clean tea towel over the top and leave to soak overnight. If plans change & you need to soak for an extra 12-24 hours, give them a rinse and refresh the water. You’ll see that they pretty much double in size as they gladly drink up the water (if any chickpeas look mushy or off, discard them)
Now to sprout them. Feel free to use a mesh-lidded sprouting jar here if you have one, otherwise: drain off the water and give the chickies a rinse. Put a couple of tablespoons of fresh water in the bowl and set them out of direct sunlight. Exposure to air is good too, so leave them uncovered if you can, or cover loosely with a clean tea towel. Give them a quick rinse & repeat the next day. We don’t want any mould growing, just little chickpea sprouts. After two days, they should have grown cute wee tails. Yay! Again, discard any that don’t look right.
Rinse well – they’re now ready for use. Store them in the fridge if you’re not making hummus straight away.
To make the hummus, blitz all ingredients until smooth, in a food processor, high speed blender or the large cup on a NutriBullet (you’ll need to scrape the sides several times!!)
Enjoy as a healthy spread or dip. Serve with a sprinkle of cumin seeds & a few cracks of pepper if you fancy.
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