Sprouted Chickpea Hummus Recipe by Chef Evan Pemberton
A fresh twist on a classic dip—made with nutrient-rich sprouted chickpeas for extra flavour, texture, and health benefits.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sydneysprouts.com.au.
Cooking tools:
- Blender
- Spatula
- Saucepan
- Stove
- Refrigerator
- Measuring spoon
- Chef's knife
- Cutting board
- Mixing bowl
- Serving bowl
Ingredients
- 500g Sydney Sprouts chickpeas (sprouted 2-3 days)
- 1/2 tsp celtic sea salt
- 3 tbsp lemon juice - freshly squeezed
- 1 small clove garlic, minced
- 1 tbsp unhulled tahini
- 1/2 tsp cumin
- Warm filtered water or cooking liquid to adjust consistency
- 100g hemp seeds soaked 2-3 hours
- Extra virgin olive oil to garnish
- Sumac to garnish
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