100 g /½ cupdried chickpeas alternatively: 250 g / 2 cups chickpea sprouts
3-4tablespoonwater
4tablespoonolive oil
1tablespoontahini
1-2tablespoonlemon juice
2garlic cloves
1teaspooncumin
½teaspoonsalt
Instructions
How to sprout chickpeas
Soak dried chickpeas in water for a minimum of 12 hours—I do this overnight. The chickpeas will grow to over double their size, so really ensure the bowl is large enough to hold them.
Drain and rinse the soaked chickpeas through a sieve. Then, place them in your sprouting jar.
Now, you wait 2-3 days for the chickpeas to sprout. Keep the sprouting jar out of direct sunlight. It sometimes helps to drape a tea towel over the jar, making sure the opening stays free so the chickpeas get some air!
You will need to rinse and drain them with cool water 2 times a day (once in the morning, once in the evening). In hot weather, you’ll need to rinse them 3-4 times a day to keep them fresh.
After a couple of days, you should be able to see the little white tails (sprouts) coming out of the chickpeas. The tails don’t have to be long, a few millimetres are enough! They’re ready to be eaten now!
How to make the hummus
Place all the ingredients in a food processor or a high-speed blender and blend until you achieve a creamy texture. You may need to add a little more water or olive oil to attain the desired texture.
Transfer your raw sprouted hummus into an airtight container and keep it in the fridge.
Or transfer the hummus into a flat bowl and spread evenly. Make grooves with the tip of a spoon. Drizzle olive oil into the grooves, and sprinkle with smoked paprika, fresh parsley and sesame seeds.
Notes
How to sprout chickpeas: There are more detailed instructions in the recipe post! For the sprouting process, you’ll need a sprouting jar or make your own with a mason jar, a muslin or cheese cloth and a rubber band.