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Making sprouted chickpea hummus from scratch is SO simple, and this is the perfect base recipe to try tons of different flavour combinations! Sprouted chickpeas are a good source of protein and fibre, and the recipe is as easy as throwing everything in a food processor or blender. It’s also very easy to customize for your texture preference by using more/less liquid and blending time.
I love having hummus and rustic crackers always available as a mid-day work snack, or spreading it on a sandwich/wrap like a condiment. It’s also great as a veggie dip, or even on a spoon, we won’t judge. Dress it up with some paprika and fresh parsley and it’s a beautiful addition to a fancy charcuterie board, you really can’t go wrong!
Different variation ideas:
Sprouted chickpeas don’t require any pre-soaking and they cook up in about half of the time! If you’re looking for different methods for cooking sprouted chickpeas, you can check out our chickpea cooking guide here. Sprouting also helps bring out their earthy (and for lack of a better word) beany taste, and you’ll be amazed at how much more full and chickpea-y this sprouted hummus recipe tastes.
Tip: if you prefer a very smooth hummus, it’s actually better to start with overcooked chickpeas!