Sprouted Chickpea Hummus
I have long been intrigued by the idea of making hummus using raw, sprouted chickpeas. In fact, every time I buy sprouted chickpea hummus from Natasha’s Living Food , I promise myself that I will attempt to recreate it at home. Today I finally kept that promise and made something approximating Natasha’s sprouted chickpea hummus with cumin and coriander.
The taste is quite different to regular hummus  but equally tasty and (it being raw ‘n’ all), it’s just terribly healthy stuff. It does require a certain amount of forethought (4 days worth to be precise, in order to sprout the chickpeas) but it’s worth the planning that goes into it.
You can substitute an equivalent weight of cooked chickpeas here if you like, resulting in something closer to classic hummus.
- 2 tsp cumin seeds
- 400g sprouted chickpeas (see instructions below)
- 2 small cloves garlic
- 4 tsp tahini
- 4 tblsp chopped fresh coriander
- 4 tblsp lemon juice
- 2 tblsp tamari (or use regular soy sauce)
- 2 tblsp extra virgin olive oil
- salt to taste
- cayenne pepper (optional)
You’ll also need:
- A food processor and a spice grinder or mortar and pestle.
- Toast the cumin seeds in a small frying pan over a medium heat for 3-4 minutes or until fragrant. Grind to a powder using a spice grinder or crush using a mortar and pestle.
- Whizz the chickpeas, cumin, garlic, tahini, coriander, lemon juice, tamari and olive oil together in a food processor so that it forms a paste. Taste and add salt and/or additional lemon juice or tamari if it’s to your taste. Sprinkle with a little cayenne pepper if you like and enjoy as a dip with (yes) fries or pitta breads or mix with steamed new potatoes to make a warm potato salad.
- Natasha also makes a sprouted hummus with parsley and black olive which is worth trying to recreate – just replace the cumin, coriander and garlic with some flat leaf parsley and black olives.
- Dip for around 4 people
While it does require a bit of advance planning, sprouting chickpeas really couldn’t be simpler: soak dried chickpeas for 2 days, drain, leave to sprout for 2 days, et voilà, my new favourite snack. I could munch on these as is, though they might just as easily get thrown into salads or made into hummus.
The instructions for sprouting as given below are pretty much as found over on the veggie boards forum .
- dried chickpeas (to yield 400g sprouted chickpeas, you will need to start with just under 200g dried chickpeas)
- Soak the dried chickpeas for 24 – 48 hours – the longer the soaking time, the easier they should be to digest.
- Drain and let the chickpeas sprout for around 48 hours (I just left them sitting in a colander, loosely covered with a piece of muslin). Rinse them with water about 3 times a day.
- After about 48 hours, the chickpeas should have developed sprouts around 1-1.5cm in length. Eat the sprouted chickpeas as is, add to salads or make hummus (as above).
- Each 100g dried chickpeas should yield slightly more than 200g sprouted chickpeas.