Sprouted Chickpea Hummus

This Sprouted Chickpea Hummus is, without a doubt, the most delicious hummus I’ve ever tasted! Sprouting your chickpeas is super easy, gives your hummus a unique flavor, and improves digestion.

You can make this hummus with regular store-bought cooked chickpeas, but I highly recommend you try sprouted chickpeas.

Why sprout your chickpeas?

It’s a super easy process which:

• increases the protein and vitamins in the chickpeas.
• makes the chickpeas easier to digest.
• helps our body to absorb minerals in the chickpeas.
• provides anti-cancer benefits.
• lowers the calorie content.
• provides a fun science experiment for your kids!

To sprout your chickpeas, you simply:

1. Wash and then soak dried (not canned!) chickpeas overnight in filtered water, in at least double the amount of water.
2. In the morning, drain and rinse your chickpeas, and then leave the drained chickpeas in a jar covered with a sprouting lid or cheesecloth (or in a stainless steel colander covered with a kitchen towel). If using a jar, keep the jar inverted over a bowl at an angle to allow air to circulate.
3. Rinse and drain the chickpeas 2-3 times per day with filtered water until they sprout. It usually takes 3-5 days, but I find that when the weather is warm here in Riyadh it only takes 1-2 days.

That’s it! It’s super easy and fun (especially for kids) to watch the little guys coming to life right before your eyes! Drain your beans for an hour before storing in the fridge for up to a week.

Once sprouted, you can either make raw hummus (also delicious!), or you can steam or boil the chickpeas first for about 15 minutes.

Read more here about how to easily sprout your own legumes at home.

We eat this Sprouted Chickpea Hummus with veggie sticks, chicken, or homemade bread.

Looking for more heathy ideas of how to eat chickpeas? Try some of my favorites:

• Crispy Chickpeas
• Chocolate Chip Banana Bars
• Moroccan Stew
• Mediterranean Salad