Sprouted Chickpea Hummus

A delicious classic hummus recipe with a sprouted twist and a hint of garlic.
5 minutes
1 cup
Enjoy with whole grain crackers and fresh seasonal vegetables.

Making hummus from scratch is SO simple, and this is the perfect base recipe to try tons of different flavour combinations! 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:

  • Sriracha
  • Curry paste/powder
  • Caramelized onions
  • Roasted red pepper
  • Jalapeno
  • Chipotle

Sprouted chickpeas don’t require any pre-soaking and they cook up in about half of the time! 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 hummus tastes. 

Tip: if you prefer a very smooth hummus, it’s actually better to start with overcooked chickpeas!

Sprouted Chickpea Hummus

A delicious classic hummus recipe with just a hint of garlic.
Prep Time: 5 minutes
Servings: 1 cup

What You'll Need:

  • 1 cup cooked Second Spring Organic Sprouted Chickpeas (¾ cup dry)
  • cup water
  • 3 tsp tahini
  • 4 tsp lemon juice
  • 1 tsp olive oil
  • 1 clove garlic
  • salt to taste

How To Make It:

  • Combine ingredients in a food processor or blender and blend until smooth, slowing incorporating more oil, if necessary.
  • Serve with crackers, pita bread or vegetables.

Have you made this recipe? Tag @secondspringfoods on Instagram!

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