Sprouted Chickpea Hummus

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  • 2 tablespoons dried chickpeas
  • 1 tablespoon lemon juice
  • 1 tablespoon tahini
  • 1 tablespoon olive oil
  • 1 small clove garlic
  • pinch salt
  • Optional: 1 teaspoon cider vinegar


  1. Soak the chickpeas over night in 1 cup of water. Drain. Sprout according to the guidelines here. Once some of the sprouts are 1/4″ long, put them all into a heat proof bowl and cover with hot water. The water should be about 140F or hot enough that you can stick your fingertip in it, but just for a half a second.
  2. Allow to sit until cool. Drain and repeat hot water rinse if you want. this might make it taste better or be easier to digest. I’m not a scientist, but I do it twice.
  3. Drain again and combine in a small food processor with all other ingredients except the vinegar.
  4. Scoop onto a place and make a divet in the center. Pour the vinegar in the well and serve with raw vegetables.


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