Sprouted Chickpea Hummus

by Edward Daniel
Caption of Sprouted Chickpea Hummus. Image by Edward Daniel (c).

Sprouted Chickpea Hummus is one of my favourites.  Not only is this live food but there is a certain nuttiness to the chickpeas which is sometime lost through cooking them.  Still this Sprouted Chickpea Hummus retains its creaminess assisted by the tahini and oils.  Use olive oil if you don’t have sesame seed oil.

Caption of Sprouted Chickpea Hummus. Image by Edward Daniel (c).
Serves: 4 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 100g chickpeas
  • 1tbsp sesame seed oil
  • 2tbs olive oil
  • 2tbs raw tahini
  • 30ml filtered water
  • 1 clove garlic
  • 1/2 lemon, juice
  • Pinch of salt and pepper


  1. Sprout the chickpeas by soaking in water for 24 hours. Drain the chickpeas and place in a colander over a bowl. Cover with a cloth for 48 hours at room temperature. The chickpeas should start to sprout.
  2. Remove about 30g of chickpeas. Cover with paprika and a dash of olive oil. Set aside as garnish.
  3. Placed the tahini, oil, juice, garlic and salt and pepper in a blender. Blend well.
  4. Add in the chickpeas and pulse roughly. Transfer to a serving dish.
  5. Garnish with the paprika covered chickpeas. Drizzle more oil over.
  6. Serve with bread or whatever takes your fancy.


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