Sprouted Hummus Recipe
Learn how to sprout seeds at home to eat with this easy step-by-step guide. Includes soaking, rinsing, storage tips, and sprouting times.
Servings: 4 servings
Calories: 181kcal
Ingredients
- ¾ cups sprouted chickpeas
- ¾ cups sprouted green peas
- ¼ cup tahini plus more as needed
- 2 large garlic cloves
- 2 medium lemons juice
- 1 teaspoon cumin
- Salt to taste
- Water as needed
Instructions
- Soak: Soak the green peas and chickpeas separately with enough water to cover for 6 to 8 hours.
- Drain: Discard of the water and rinse. Drain and leave to dry, rinsing twice daily, for about 1 day until sprouted. Let the sprouts air dry for about 8 hours before storing. (Chickpeas are best stored in fridge during sprouting phase.)
- Cook (Optional): Cook sprouts in water to cover until very soft.
- Blend with tahini, garlic, lemon juice, cumin, salt and water until smooth. Adjust lemon, tahini, and seasoning as needed. Add olive oil for serving ifor more creaminess and polyphenols (optional).
Nutrition
Calories: 181kcal | Carbohydrates: 21g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 11mg | Potassium: 314mg | Fiber: 6g | Sugar: 4g | Vitamin A: 245IU | Vitamin C: 41mg | Calcium: 64mg | Iron: 3mg
