Try sprouting chickpeas, then making hummus! Lots more nutrition and it tastes good too! Instructions for sprouting are included. Prep time does not include the sprouting. So plan to sprout 2-4 days before making recipe. Recipe for hummus from Meghan Pearson,Culinary Nutrition Expert and posted on Huffpost Living, Canada.
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Units: US | Metric
- 1To sprout chickpeas:.
- 2Rinse 1/2 cup of dried chickpeas and place in a wide-mouth container.
- 3Cover chickpeas with water, then cover the container with cheese cloth or other mesh, secure with a rubber band or tape, and let soak for 24 hours.
- 4Drain and rinse the beans through the cloth, then drain again.
- 5Store the jar out of direct sunlight at room temperature atop a kitchen towel. Lay the jar on its side with the bottom propped up so that excess water drains onto towel.
- 6Rinse and drain the chickpeas once every 8-12 hours for 36-48 hours (depending on how large you like your peas). The tails should be at least 1/4 inch long.
- 7Rinse and drain once more, and allow sprouted chickpeas to air dry. To store, place then in a container or plastic bag and refrigerate for up to 5-7 days.
- 8For the Hummus:.
- 9Add all ingredients to bowl of your food processor. Process on low until well incorporated and smooth. You will need to scrape down the sides of the bowl with a spatula from time to time.
- 10Enjoy with your favorite crackers, bread, or fresh crudite!
- 11Stores well in the refrigerator for up to a week.
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Nutritional Facts for Raw Sprouted Chickpea Hummus
Serving Size: 1 (623 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 560.2
- Calories from Fat 331
- Total Fat 36.8 g
- Saturated Fat 5.0 g
- Cholesterol 0.0 mg
- Sodium 1451.4 mg
- Total Carbohydrate 48.0 g
- Dietary Fiber 9.8 g
- Sugars 0.3 g
- Protein 12.5 g