Sprouted Chickpea Hummus


  • 2 cups sprouted chickpeas (1 cup dried makes 2 cups sprouted)
  • 1-2 Tbsp. fresh squeezed lemon juice, to taste (start with less)
  • 4 Tbsp. raw tahini or 8 Tbsp. raw, hulled sesame seeds (Optional)
  • 2-4 Tbsp. ground cumin, to taste
  • 2-3 Tbsp. extra virgin olive oil
  • 4-8 cloves garlic, minced, to taste
  • 1 tsp. sea salt, or to taste
  • 1-2 tsp. smoked paprika or paprika, to taste
  • 1/4-1/2 cup purified water


  1. Cover dry chickpeas in pure, unchlorinated water and soak them for 12 hours.
  2. Thoroughly rinse and drain chickpeas twice a day for the next 2-5 days until chickpeas have tiny sprouted "tails" that are about 1/8-inch to 1/4-inch long (No longer or they will taste bad!).
  3. Discard any beans that turn to mush or rot instead of sprout.
  4. If using, soak sesame seeds for 12 hours prior to making the hummus. Drain and rinse.
  5. In a food processor, blend chickpeas, sesame seeds or tahini (if using), lemon juice, olive oil, garlic, cumin, and paprika.
  6. Add a little pure water slowly to the processor just until you start to have a smooth, thick paste. Be slow and conservative so you don't make the hummus too runny.
  7. Adjust seasonings, and add salt, to taste.
  8. Process until thoroughly smooth and uniform in texture.
  9. Garnish with paprika and extra virgin olive oil and enjoy!