sprouted chickpea + sundried tomato hummus


During last week’s session, my nutritionist offered me a cooking challenge: sprouted hummus. I’ve made hummus countless times and it’s probably the most simple, yet satisfying dish one could make, but after she went on about how the flavor profile of sprouted versus non-sprouted–well, there is no comparison–my interest was sufficiently piqued. Enough to read up on the benefits of sprouting your own beans (less abrasive on your digestion system, easier absorpotion of calcium, magnesium, iron, copper, and zinc!) and all the delicious recipes one could make with said sprouts.

Honestly, this process does require a lot of patience. Consider this an occasion hummus because sprouting beans is time consuming. First, you have sort your beans to remove any grit or shells before soaking them in a bowl of water overnight. After, you rinse the beans and throw them in a large pot of water to cook for 90 minutes. Then there is the shell removal, which is Odyssean. Shell removal is crucial in yielding that creamy texture of which I spoke, and PEOPLE, IT’S WORTH IT.


This was simply the best hummus I’ve ever had. The texture is feather-light, with an almost mousse-like quality and the taste is unbelievable. None of the grit from traditional hummus, and it was so glorious I stood at my counter eating this right out of the bowl with a spoon. No accoutrement needed, except for a spoon and a PUFFS PLUS for your sweet tears.

1/2 cup dried chickpeas (will make about 1 cup + 1/4 of chickpeas, when sprouted): I purchased mine from Jansal Valley
2 heaping tbsp of tahini
6-7 tbsp of olive oil
1/4 cup sundried tomatoes in olive oil, packed
1 tsp minced garlic
1 tsp sea salt
1/2 tsp coarse black pepper

Sprout your beans per the package directions, or use the method I’ve outlined above.

Once the beans are softened and the shells removed (I drained the beans and rinsed them in cold water so I wouldn’t get asbestos hands removing said shells), add them to a food processor along with the other ingredients and blitz until smooth and creamy.

Eat and weep, friends.


16 thoughts on “sprouted chickpea + sundried tomato hummus

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