A fresh twist on a classic dip—made with nutrient-rich sprouted chickpeas for extra flavour, texture, and health benefits.
If you love hummus, wait until you try this nourishing upgrade. Our Sprouted Chickpea Hummus, created by Chef Consultant Evan Pemberton, takes the traditional Middle Eastern favourite to a whole new level. Using sprouted chickpeas instead of canned or cooked versions not only boosts the flavour and creaminess but also delivers a serious hit of plant-based nutrition.
Packed with protein, fibre, and essential vitamins, this recipe is perfect for entertaining, meal prep, or healthy snacking. Ready to try it for yourself? Follow the recipe below and experience hummus the sprouted way.
Preparation time: 10 min
Sprouting time: 2-3 days (see sprouting guide)
Cooking time: 40 min
Ingredients
- 500g Sydney Sprouts chickpeas (sprouted 2-3 days)
- 1/2 tsp celtic sea salt
- 3 tbsp lemon juice - freshly squeezed
- 1 small clove garlic, minced
- 1 tbsp unhulled tahini
- 1/2 tsp cumin
- Warm filtered water or cooking liquid to adjust consistency
Optional
- 100g hemp seeds soaked 2-3 hours
- Extra virgin olive oil to garnish
- Sumac to garnish
Equipment
- High speed blender
- Rubber spatula
Method:
- Soak hemp seeds in filtered water for 8 hrs in the refrigerator.
- Sprouted chickpeas can be used raw or cook slowly without salt until soft.
- Blend chickpea (and hemp) until a smooth paste. Remove from blender and set aside.
- Add lemon juice, garlic, cumin and tahini and blend. The tahini will thicken and cease. Add a little cooking water or filtered water and blend again to form a light, smooth sauce.
- Add the chickpea puree and bend again.
- Adjust consistency by adding more or less cooking water or filtered water until you get a light paste. It will thicken further as it rests.
- Adjust the seasoning to your preferred taste with salt, garlic, lemon or cumin.
- Enjoy as a dip garnished with extra virgin olive oil and Sumac or as a spread on sandwiches