Sprouted Chickpea Hummus Recipe

By
Kumiko Mitarai
Kumiko Mitarai
Kumiko Mitarai wrote the "Technique of the Week" column for Serious Eats. In it, she demonstrated cooking techniques that seem easy but are hardly ever explained.
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Updated Aug. 30, 2018

I like to make this hummus with raw chickpeas. It's a nice change from classic chickpea hummus. The rawness comes through as a fresh flavor that is not at all harsh. My husband describes it as "wheatgrass-y," which he promises is a compliment.

If you are concerned about the safety of eating raw beans or just like the flavor of cooked beans better, by all means, cook them first. Sprouted chickpeas cook in about 15 minutes and are more easily digested than unsprouted chickpeas.

Recipe Details

Sprouted Chickpea Hummus Recipe

Total 5 mins
Makes 2 cups

Ingredients

  • 2 cups sprouted chickpeas, raw or cooked
  • 2 tablespoons tahini
  • 1 tablespoon lemon juice
  • 1 clove garlic, minced
  • ½ cup extra-virgin olive oil
  • 1 to 1 ½ teaspoons Kosher salt (to taste)

Directions

  1. Place the chickpeas, tahini, lemon juice, and garlic in the bowl of a food processor. Pulse until well-processed.

  2. Through the feed tube, drizzle in the olive oil while the food processor is running.

  3. Salt to taste. Serve immediately or refrigerate.

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