Sprouted hummus

 sprouted hummus

sprouted hummus

I don’t mean to make life more difficult. I mean, what’s wrong with shop bought hummus, anyway? Why do you need to make your own and sprout the damn chickpeas too?
Well, don’t worry. You don’t. And if I’m entirely honest, the chances are your kids won’t eat this sprouted stuff anyway. It tastes too . . . healthy.
But there are some good reasons to give this recipe a go. It’s very easy to make, once you’ve sprouted the chickpeas – just bung some ingredients in a bowl and whizz. 
And there is something magical about sprouting – so easy, just rinse and keep the peas in a colander, then let your kids see the miracle of nature at work. The peas split and develop little tails, like tadpoles. Take a look at how easy it is in this little video we made. Plus, according to wikipedia (which has based it’s report on some good science, as far as I can tell, verified in PubMed) sprouting is very good for you, and helps your body absorb nutrients more easily than unsprouted legumes. 
Plus, if you’re an adult, it tastes good! Perfect for a work packed lunch, or as an alternative to shop-bought on a summer’s picnic. Go on, give it a go!

Sprouted raw hummus (Make Your Own)
Serves: 4
Start to finish: 10 minutes once the chickpeas have been sprouted.
200g sprouted chickpeas (from dried chickpeas)
1 tbsp tahini
Juice and zest of one lemon
1.5 cloves of garlic
2 tbsp virgin olive oil
half tsp cumin
2 tbsp water
Smoked paprika to garnish
How to sprout chickpeas:
Place 200g dried chickpeas in a container full of water overnight (8 hours).
Drain in a colander and rinse under the tap with fresh cold water. Cover the colander with a clean tea towel and place the colander (on a tray, to catch drips) somewhere out of the way.
Rinse the beans three times a day, and cover with a tea towel, for two or three days in total. They should start to sprout on day 2.
Rinse, nibble one to see that it tastes ok – if you’ve left it somewhere too warm they can go off, so just check. And then make the hummus.
Place all the hummus ingredients into a bowl and blend until smooth.
Place in a serving bowl, drizzle some virgin olive oil on it, sprinkle with smoked paprika.
Health benefits: High in fibre, protein and vitamin C. Sprouting removes some of the starches which can make legumes difficult to digest, and the nutrients are more easily accessible.


  1. I’m puzzled, dont you have to cook the chickpeas at some point because they started off as dry ones, or does all the soaking take the place of cooking in a pan? Looks good and nice & easy, we eat lots of humus too!

    • Hello, nope, you don’t need to cook them, the soaking and rinsing softens them. Then it becomes a kind of raw, sprouted superfood, rather than the stuff you buy from the supermarket! Definitely worth a try.

  2. I have a friend who started me off on sprouted marrowfat peas and now I’m addicted to them. So cheap/tasty. I wonder if I could make them into a hummus.


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