Life invigorating Sprouted Chickpea Hummus infused with olive oil, tahini, garlic, lemon juice, topped with sweet paprika.
Savour something smooth as it slides down your throat.
A vegan dip that will effortlessly overcome any preconceptions you may have about the simplicity of plant-based cuisine.
When to Make This Recipe:
Make this:
- When you’re hosting a lively party and need a scrumptious dip to pair with crackers and tortilla chips
- When you’re planning a last-minute dinner gathering and require a quick and delicious starter, this hummus dish is the perfect solution
- When the lads are come over for a night of poker and lager. This makes fantastic snack to have on hand
Inspiration Behind the Recipe:
I was inspired to create this hummus when attending a raw food potluck. I wanted to contribute a dish that would satisfy appetites and be quick to prepare. To achieve this, I deliberately chose to use sprouted chickpeas, which retain the unique nuttiness often lost when legumes are cooked.
This Sprouted Chickpea Hummus celebrates Middle Eastern cuisine, with the creaminess of tahini and olive oil perfectly complementing the heartiness of chickpeas. The addition of lemon juice, garlic, and a touch of salt and pepper creates a harmonious balance of flavours that will have you savouring every smooth, silky bite.
Recipe highlights:
- Vegan and perfect for a delicious and satisfying snack or meal
- Filled with flavours and textures, from the creaminess of tahini and olive oil to the heartiness of chickpeas
- Inspired by Middle Eastern cuisine, with a focus on retaining the unique nuttiness of sprouted chickpeas
- Ideal for a quick and easy snack or a delicious dip for parties and gatherings
You can find:
I serve this Hummus recipe with my Four Seeded Raw Crackers recipe, found here.
What equipment to use :
For this recipe, I suggest:
High speed blender
What to do next:
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
Love.
Edward x
Ingredients
- 100g chickpeas
- 3tbs olive oil
- 2tbs raw tahini
- 30ml filtered water
- 1 clove garlic
- 1/2 lemon, juice
- Pinch of salt and pepper
- ½tsp sweet paprika powder
Instructions
- Sprout the chickpeas by soaking in water for 24 hours.
- Drain the chickpeas and resoak in fresh water for a further 24 hours.
- Redrain and place in the chickpeas in a colander over a bowl. They should be sufficiently rehydrated. Cover with a cloth for 48 hours at room temperature. The chickpeas should start to sprout.
- Remove about 30g of chickpeas. Cover with paprika and a dash of olive oil. Set aside as garnish.
- Place the tahini, oil, juice, garlic and salt and pepper in a blender. Blend well.
- Add in the chickpeas and pulse roughly. Transfer to a serving dish.
- Garnish with the paprika covered chickpeas. Drizzle oil over.
- Serve with bread or whatever takes your fancy.