Sprouted Hummus is everything you love about classic hummus, but with an extra nutritional punch and a fresh, lively flavor that’s honestly irresistible. Imagine a dip that’s buttery-smooth, boldly seasoned, yet light and delightfully earthy thanks to sprouted chickpeas. This recipe delivers exactly that. Whether you’re a devoted plant-based eater or just hunting for a wholesome snack, you’ll soon find yourself returning to this creamy masterpiece again and again.
Ingredients You’ll Need
Here’s the beauty of making Sprouted Hummus: with only a handful of honest, high-quality ingredients, you get a vibrant dip brimming with flavor and texture. Each element plays a starring role, from the freshly sprouted chickpeas to a glug of olive oil and a bright hit of lemon.
- Sprouted chickpeas (1 1/2 cups): They’re the foundation! Sprouting gives them a mellow, nutty taste and makes the hummus especially smooth and digestible.
- Tahini (1/4 cup): Adds a luxurious, nutty creaminess that binds everything together and delivers that classic hummus flavor.
- Olive oil (2 tablespoons): Good olive oil lends richness and shine, making the hummus silkier and even more craveable.
- Lemon juice (2 tablespoons): The brightness here balances all the earthiness—fresh lemon is nonnegotiable for zing!
- Garlic (1 clove, minced): This single clove brings just enough bite to wake up the dip, no overwhelming garlic breath.
- Sea salt (1/2 teaspoon): Essential for amplifying every other flavor—don’t skip or skimp.
- Ground cumin (1/2 teaspoon): Adds a gentle warmth and toasty depth that makes the hummus extra comforting.
- Cold water (2 to 4 tablespoons, as needed): Drizzle in to reach that creamy, dreamy consistency everyone loves.
How to Make Sprouted Hummus
Step 1: Gather and Prepare Ingredients
Start by making sure your sprouted chickpeas are ready to go. If you just finished sprouting them, give them a final rinse and let them drain well. Measure out your tahini, olive oil, fresh lemon juice, minced garlic, salt, and cumin. Set up your food processor or blender—the magic is about to happen!
Step 2: Blend the Base
Add the sprouted chickpeas, tahini, olive oil, lemon juice, garlic, salt, and cumin to your food processor. Pulse a few times to combine, then blend until everything transforms into a thick, coarse paste. Scrape down the sides as needed so nothing escapes the blades.
Step 3: Adjust Consistency
Now it’s time to make your Sprouted Hummus luscious and creamy. With the processor running, begin adding cold water, one tablespoon at a time. Keep blending and adding until the mixture is super smooth and just the right thickness for your liking. Two tablespoons usually does the trick, but feel free to add more if you’re after a lighter texture.
Step 4: Taste and Tweak
Pause and taste your hummus. Adjust the seasoning if you want more lemon, salt, or even an extra sprinkle of cumin. Blend again briefly to incorporate any additions. This is your chance to make the flavor pop perfectly for you.
Step 5: Serve and Enjoy
Scoop your Sprouted Hummus into a serving bowl, and use the back of a spoon to swirl the top for extra flair. Finish with a generous drizzle of good olive oil—maybe a sprinkle of paprika or fresh herbs if you’re feeling fancy. Now dig in!
How to Serve Sprouted Hummus
Garnishes
Elevate your Sprouted Hummus with little finishing touches! Try a scatter of toasted sesame seeds, a dusting of paprika, or a handful of finely chopped fresh parsley for color and a hint of freshness. A few whole sprouted chickpeas on top can give a nice rustic vibe, too.
Side Dishes
This hummus adores company! Serve it with warm pita, crisp veggie sticks (think cucumber, carrot, radish), or grilled flatbread for dipping. It also makes a dream companion to falafel, grain bowls, and fresh salads for a hearty, balanced plate.
Creative Ways to Present
Don’t just stop at dips—Sprouted Hummus spreads beautifully in sandwiches in place of mayo, becomes a base for roasted veggie toasts, or even tops grain bowls for an instant flavor boost. Spoon a dollop onto a platter and swirl for dramatic appetizer boards that are almost too pretty to eat!
Make Ahead and Storage
Storing Leftovers
Once you’ve made a batch of Sprouted Hummus, transfer any leftovers to an airtight container and pop it in the fridge. It keeps fresh and delicious for up to 5 days, so you can enjoy snack attacks and quick lunches all week.
Freezing
Craving Sprouted Hummus later? Good news: you can freeze it! Fill a freezer-safe container, leaving a bit of room for expansion, and it will keep for up to 3 months. Thaw in the fridge overnight when you’re ready to use.
Reheating
Hummus is best served chilled or at room temperature, but if you find it’s a bit too firm after refrigerating, let it sit out for 10 or 15 minutes. If it needs loosening up, stir in a splash of cold water or olive oil to restore its creamy texture. No need to actually reheat!
FAQs
Do I need to cook the sprouted chickpeas before making hummus?
Not necessarily! Sprouted chickpeas are tender enough to use raw, lending a fresh and nutty flavor. If you prefer a more traditional, smoother hummus, you can lightly steam them first.
Can I use canned chickpeas instead of sprouted ones?
For classic hummus, canned or cooked chickpeas work great, but the special charm of Sprouted Hummus is all about that light, lively taste you get from sprouted beans. If you want to experiment, though, go for it!
How long does it take to sprout chickpeas?
It usually takes 2 to 3 days. Just soak them overnight, then rinse and drain twice daily until you see little tails forming. It’s a bit of waiting, but the reward is totally worth it.
Is Sprouted Hummus suitable for meal prepping?
Absolutely! It’s perfect for batch cooking—just whip up a big bowl, and you’ll have a healthy snack or lunch ready to go all week.
What if I don’t have a food processor?
A high-powered blender will work, though you may need to stop and scrape often. For an ultra-rustic texture, you could even try mashing by hand with a potato masher, though your hummus will be chunkier.
Final Thoughts
If you’re ready to shake up your snack game, Sprouted Hummus is a must-try. It’s fresh, versatile, and so simple you’ll wonder why you didn’t make it sooner. Grab those chickpeas and get sprouting—flavorful, nourishing hummus is just a whirl away!
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Sprouted Hummus Recipe
- Total Time: 15 minutes plus 2-3 days sprouting
- Yield: 1 1/2 cups 1x
- Diet: Vegan, Gluten-Free
Description
Enjoy this nutritious and flavorful sprouted hummus made with sprouted chickpeas, tahini, and aromatic spices. This creamy dip is perfect for snacking or as a spread.
Ingredients
Sprouted Chickpeas:
- 1 1/2 cups sprouted chickpeas
Other Ingredients:
- 1/4 cup tahini
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 garlic clove (minced)
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground cumin
- 2 to 4 tablespoons cold water (as needed)
Instructions
- Blend Ingredients: Add sprouted chickpeas, tahini, olive oil, lemon juice, garlic, salt, and cumin to a food processor. Blend until smooth, scraping down the sides as needed.
- Adjust Consistency: Add cold water gradually until desired consistency is reached. Taste and adjust seasoning.
- Serve: Transfer to a bowl, drizzle with olive oil, and serve.
Notes
- To sprout chickpeas: Soak in water for 12 hours, then rinse and leave to sprout for 2-3 days. Store hummus in the fridge for up to 5 days.
- Prep Time: 15 minutes (plus sprouting time)
- Cook Time: 0 minutes
- Category: Dip
- Method: Blending
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 2 tablespoons
- Calories: 80
- Sugar: 1g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
