Hummus with Sprouted Chickpeas

I love to use hummus on wraps, crackers or just vegetables, so I thought I would share the sprouted version of the traditional hummus. There are several benefits to sprouting. Sprouts are easier to digest and their protein, vitamin and mineral content increase, as well as some enzymes that give our bodies more energy. The flavor of sprouted chickpeas is light and fresh with a crunchy texture which makes it a great addition to your salads.

Hummus with Sprouted Chickpeas

Hummus with Sprouted Chickpeas

3 cups Sprouted Chickpeas (follow instructions below)
3/4 cup lemon juice
3/4 cup olive oil
1 cup tahini
3-4 cloves garlic (adjust to taste)
3 heaping Tbsp of cumin
1 1/2 tsp salt

Process in food processor until smooth. Serve it with wraps or crackers. Store leftover in airtight container. It usually lasts a week in the refrigerator.

The Sprouting Process

The sprouting process is simple. Take 1 cup of dried chickpeas, soak it in 5 cups of water for 12 hours.

 Drain, rinse, and place it in a dark place; this will start the sprouting process. I usually leave it in the pantry. It can be sprouted from 12 to 48 hours. During the sprouting process, rinse chickpeas every 8 hours.  1 cup of chickpeas make approximately 3 cups of sprouted chickpeas.

Chickpeas sprouted for 18 hours