Hummus is a really popular snack and no wonder, it’s delicious! Hailing from the Middle East where they know a thing or two about chickpeas, its available in almost every supermarket or corner shop in the country. But it’s really simple to make at home, and a lot of fun too!
This version of hummus is raw. I used dried chickpeas and soaked them overnight in the usual way, but then I did something a little more interesting with them. I left them for two days to sprout! I’ll bet there’s not many of you out there who have tried this. It does add a lot of flavour and I’ve heard it lets out more goodness. It also looks pretty cool when people are over and start asking you what your doing.
Then I made the hummus quite rough. I like a bit of texture in it when compared to the shop bought variety, and it ‘looks’ homemade 🙂
Once you have blended the sprouted chickpeas simply add tahini paste, olive oil, garlic and fresh lemon juice bit by bit and in small amounts. This will let you build the flavour to your taste.
Then I served it in a healthy way, on lettuce leaves instead of pitta bread. It tastes great this way and with the rich and filling hummus the fresh salad leaves work seriously well.
Of course you can just scoop it up with good old pitta bread, or any bread for that matter. Great with a mezze, salad or as a sandwich filling it’s versatile stuff.
So why not give it a go? It’s well worth it. Once you’ve made it I guarantee you’ll be doing it all summer long!
Please remember to share your experience of making hummus, or if you just love it and I have inspired to give it a try!
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I love hummus and eat loads of it. I also love to eat sprouting beans/seeds etc. so a hummus recipe that uses sprouting chickpeas sounds wonderful!
Angela Boothroyd recently posted..7 ways to make time for learning English
Please do try the technique Angela, it works a treat and I really think it makes it more flavourful 🙂
Hi Michael,
what a great idea to use sprouted chickpeas for hummus.
It would contain so much more nutrients than the cooked variety and also use less power.
I have made cheese cake from sprouted soya beans before with cashew cream.
Thank you for sharing this recipe!
To enjoyable eating!
Yorinda
Yorinda Wanner recently posted..Appreciation for Matt Mullenweg and WordPress
Wow Yorinda that cheesecake sounds great! To enjoyable eating – I. second that 🙂
I love hummus. It’s one of my favorite things. I like it on rice cakes, with raw veggies, on sandwiches or wraps, and with awesome and healthy gluten-free grain crackers. I never thought of letting my chickpeas sprout, though. That’s an awesome idea! l really like the look of your site, by the way. It has been a while since I’ve been here – – love it!
Thanks Leanne! Yes I love hummus too with pitta bread and crudités is just a wonderful snack 🙂