Sprouted Hummus

And all of a sudden, it’s Spring. The season for dips, sharing, and eating outside.

Hummus is one of my favourite creamy dips with flatbread or raw veggies, and also a great salad dressing and spread for sandwiches.  Made with chickpeas, it is high in fibre and protein with a low glycemic index to keep you feeling full and satisfied between meals.

This basic recipe can be rustled up with just 6 ingredients, proving that some of the best tasting things in life are the simplest to make! I use dehydrated pre-sprouted chickpeas as my starting point, which takes less than an hour to rehydrate before it’s ready for hummus-making. Sprouted chickpeas are easier to digest as the process deactivates components that can make minerals contained in the beans otherwise difficult to absorb. I like to think of the end product as “super hummus”: same luxuriant flavour, but with ramped up nutritional value, and less bloating and gas. Major bonus points, imo.


Sprouted Hummus

  • Servings: 4-6
  • Print

Ingredients: IMG_2130

  • 1 cup organic, dehydrated pre-sprouted chickpeas
  • 1/4 cup tahini or white sesame seeds
  • 6 tbsp good quality extra virgin olive oil
  • 2 cloves garlic, peeled
  • Juice of 1 lemon, or more to taste
  • 1 tsp crushed sea salt
  • Optional: chopped fresh parsley leaves and paprika for garnish

Chickpea preparation:

  1. Rinse the chickpeas several times until the water runs clear. Place them in a jar or container and cover with lukewarm water. Let the beans rehydrate for 30 minutes up to 1 hour.
  2. Drain the soaking water and rinse the chickpeas. Place chickpeas in a pot with 4 cups of water and bring to a boil. Reduce the heat to medium and simmer for 30 minutes or until chickpeas are tender. Drain chickpeas, but keep the excess water and set aside. Remove the papery skins of the chickpeas if you want extra-smooth hummus.
  3. Click here to sprout your own chickpeas.



  1. Place chickpeas in a food processor or blender. Add the garlic, tahini, lemon juice, salt and 7 tablespoons of the reserve liquid from boiling. Blend at a low-medium speed and slowly pour the olive oil in while it runs.
  2. When the mixture is smooth, transfer to a large dish and drizzle with extra olive oil. Garnish with a few whole chickpeas, parsley and paprika.



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