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Sprouted Chickpea Hummus

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Sprouted Chickpea Hummus 

Inspired by (photo courtesty of Amie Watson

Related article: Sprouting


1 1/2 cups (350 ml) sprouted chickpeas
2 Tbsp (40 ml) tahini
spring onions, thinly sliced (white and pale green parts only)
Juice and zest of 2 to 3 lemons
3/4 tsp (4 ml) salt
1 to 2 Tbsp (20 to 40 ml) water
3 tsp (15 ml) extra-virgin olive oil
1/2 tsp (2 ml) paprika or (my favourite!) cumin


  • Rinse sprouted chickpeas to remove any film that has developed.
  • Place in steamer and steam for 5 minutes. 
  • Combine with tahini, garlic, spring onions, salt, 3 tsp (15 ml) water, zest of 3 lemons and juice of 2 lemons in blender or food processor.
  • Blend until smooth. Add 1 to 1 1/2 Tbsp (30 ml) water to help blend.
  • Taste, add remaining lemon juice if desired and blend again.
  • Transfer to serving bowl. Dig a circular trench in the hummus, 1/2 in (1.25 cm) from the edge of bowl. Drizzle oil in trench and sprinkle smoked paprika or cumin on top of oil.

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