I love hummus. A lot. On sourdough. As a salad topper. With cheese and prosciutto. For beef stick sipping. Shoot, even just with a spoon. (Note: these pair GREAT with pink pickled onions on everything). I decided it was time to make some myself, and wow am I glad I did. It’s delicious, WAY more affordable, and better for the planet too. Plus, I can sprout the chickpeas ahead of time, which makes for even more nourishing, easy-to-digest hummus for the whole family.
I have been getting bulk organic dried chickpeas from Azure Standard, which saves us tons of money. To sprout, I simply soak them overnight to rehydrate, strain them in a colander, and let them sit in the colander over a bowl with a towel over the top. Give it a try! In about 24 hours, you’ll see cute chickpea sprout tails, and you’ll know it’s time to make hummus (or crispy sea-salted chickpeas are delicious too).
You can also change up the flavors however you see fit. Most recently, I added extra lemon juice and a bit of Yellow Bird sriracha. YUM!
Enjoy, friends!
Homemade (sprouted) Hummus
WHAT YOU NEED:
- 1.5 cups chickpeas
- juice from one large lemon
- 1/4 cup tahini
- 2 tablespoons cup extra virgin olive oil
- 1/2 tsp ground cumin
- 1/2 tsp ground paprika
- 2 tsp +/- sea salt (to taste)
- 1/4+ of the water used to cook your chickpeas down (or filtered water)*
*Note: if you like chunkier hummus, use the chickpeas and cooking water while still hot; if you prefer it silky smooth, let it cool down first.
WHAT YOU DO:
simmer rehydrated chickpeas fully submerged in filtered water with a pinch of sea salt until soft; set aside to cool.
add all ingredients to the blender or food processor.
depending on desired consistency, add in additional water a little at a time.
Taste, and add more sea salt to taste.
ENJOY! Store in an airtight container up to a week if they last!
If you make this, I’d love to hear your thoughts! Happy hummus-ing, friends.
this was soooo yummy and easy! i love all of your recipes, keep up the awesome work at making them!! I appreciate you!
Do you peel the chickpeas? I’ve read it makes it creamier? My chickpeas are sprouting and plan on making this tomorrow. Thanks for sharing f such wonderful meals!
Hey! I don’t, but sounds lovely! My pleasure. Thanks for trying them.