Recipe for Sprouted Chickpea Hummus

Posted on Sunday, January 20th, 2013













Aloha All, here is my personal hummus recipe made with sprouted chickpeas. Sprouting your legumes is quite beneficial as is neutralizes the phytic acid and unlocks the nutrients within making them more digestible and bioavailable.

Phytic acid is produced by all grains, legumes, nuts and seeds and when consumed, it can block mineral absorption and increase risk for goiters (because it blocks iodine absorption as well). The phytic acid can be easily neutralized by simply soaking in water from one to three days with a splash of Braggs apple cider vinegar and/or a sprinkle of sea salt. A sprouting jar works best. Simply place the desired amount of beans, grains, nuts or seeds in the jar, rinse, refill, add splash of ASV and/or sea salt, cover and let sit in a dark place, such as a kitchen cabinet from one to three days. If you decide to soak for multiple days be sure to rinse each day. Here is a informative video on proper grain preparation for optimal digestion.

Not only does sprouting your grains, legumes and nuts make them more nutritious, it makes them more tasty as well. As you will see with this recipe, the soaking and fermentation of the chickpeas makes for a very robust and flavorful hummus! Feel free to experiment with different ratios and additional spices. Curry paste makes a great addition for those who love spice!

Sprouted Hummus


1 cup chickpeas soaked for 1-3 days

2-4 tablespoon fresh-squeezed lemon juice

4-6 tablespoons tahini (raw or toasted is fine)

2-3 tablespoons extra virgin olive oil

sea salt (to taste)

tamari (to taste)

ground cayenne pepper (optional, to taste)

ground cumin (to taste)

water (as needed to blend)

Process: Place soaked chickpeas in a sauce pan, cover with water and cook on medium heat for about 10-15 minutes or until done to desired amount. Drain and add to blender with remaining ingredients. Blend together adding water as needed. You will probably need to stop the blender several times to stir and then restart to blend completely. Add more spices, salt, lemon juice or tahini until desired taste is achieved. Once done, transfer to glass container, cover and refrigerate for several hours before serving. Enjoy and see you at The Hut!

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Author | shastin

I am an aspiring artist, chef and free-thinker. I am into health, organic local food, nature, art, music, reading, writing etc…:-)

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