Sprouted Hummus
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: 9 (1/3-cup) servings
Calories: 139kcal
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 tsp. cumin powder
- 1 tsp. sea salt
Instructions
- Sprout the dried chickpeas (check out the sprouting guide for instructions). This will take about 3 days for small sprouts and 5 days for long sprouts. For non-sprouted hummus, you can skip this step.
- Cooked hummus only: Add the sprouted and rinsed chickpeas into a large saucepan, cover them with water, and add the baking soda. Bring to a boil, skimming surface as needed. Reduce the heat to medium-low, partially cover, and simmer until the chickpeas are tender and completely falling apart, 45–60 minutes. Reserve the cooking water (aquafaba).
- Cooked hummus only: Transfer the completely tender hot chickpeas into a blender together with some of the cooking liquid. Start the blender on low and gradually increase the speed to high. If your blender comes with a push-stick for thick purees, use it. Continue blending until completely smooth, about 2 minutes. Add the tahini, lemon juice, garlic, and olive oil, and blend until well combined.
- Raw hummus only: add all the ingredients into a food processor and blend until smooth, about 2 minutes. Scrape down the sides of the bowl as needed to integrate any large chunks. Once smooth, transfer the mixture into a high-speed blender and blend until ultra-smooth, adding water as necessary.
- Taste and adjust the seasoning, adding more salt for saltiness, lemon juice for acidity, garlic for pungency, cumin for earthiness, and tahini for bitterness.
- Serve hummus drizzled with olive oil, sprinkled with smoked paprika, and topped with freshly chopped parsley.
- Store leftover hummus covered in the refrigerator for 5-7 days. For longer term storage, freeze in an airtight container for up to 3 months.
Notes
*1 cup dried chickpeas equals about 2.5 cups soaked chickpeas.
**I make raw sprouted hummus that same as cooked sprouted hummus, except I add extra of everything to balance the flavors.
**Prep time does not include sprouting the chickpeas (about 3 days).
**I make raw sprouted hummus that same as cooked sprouted hummus, except I add extra of everything to balance the flavors.
**Prep time does not include sprouting the chickpeas (about 3 days).
Nutrition
Serving: 1of 9 | Calories: 139kcal | Carbohydrates: 16g | Protein: 6g | Fat: 7g | Fiber: 8g | Sugar: 3g