If you love hummus as much as we do, it’s time to take your go-to recipe to the next level by sprouting your chickpeas first! Sprouting chickpeas increases their vitamin content, improves the quality of protein, and makes them easier to digest.
This delicious — and surprisingly easy — sprouted hummus recipe comes from our recent sprouting workshop with My New Roots’ Sarah Britton at Christy Dawn in Venice. Check out our full workshop learnings to get the hang of sprouting in general, then put your skills to use with this recipe!
Sarah Britton’s Sprouted Chickpea Hummus
Makes 4 cups
2 cloves garlic
1/3 cup / 85ml tahini
½ tsp. fine salt, to taste
2 tsp. ground cumin
¼ tsp. smoked paprika (optional)
zest of 1 lemon
4 Tbsp. freshly squeezed lemon juice
4 Tbsp. cold-pressed olive oil
4 cups / 500g sprouted chickpeas (start with 1½ cups / 300g dried chickpeas)
Pulse the garlic in the food processor until minced. Add all other ingredients, except for the sprouted chickpeas and blend until you have a paste. Add the chickpeas and blend on high until as smooth as possible. Season to taste and adjust more salt / spice if desired. To achieve an even smoother consistency, scoop hummus into a high-speed blender and blend on high for an additional 10-15 seconds. Serve immediately and store leftovers in an airtight container for up to five days.
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