Raw Chickpea Sprouts Humus

If you’re looking for a nutrient-dense twist on traditional hummus, our Raw Chickpea  ChickpeaSprout Hummus is exactly what you need. Creamy, fluffy, and packed with energy-boosting nutrients, it’s rich in protein, fiber, and gut-friendly goodness.

Sprouting raw chickpeas enhances their vitamin and mineral content while preserving their full nutritional profile. More importantly, sprouting neutralizes anti-nutrients—natural compounds that chickpeas use as a defense against grazing animals and insects. The sprouting process takes just two days, and the best part? No cooking required.

If you love the creaminess of classic hummus and worry that raw chickpea sprouts won’t deliver the same texture, rest assured—you’ll be pleasantly surprised. Sprouted chickpeas create an incredibly light, creamy, and slightly fermented hummus.

A touch of prunes and agave syrup adds a perfect balance of savory and sweet, elevating this hummus to a whole new level. Ready to give it a try? Let’s jump into the recipe!

Print Recipe

Raw Chickpea Sprouts Humus

Dips & Sauces – Dadaji Fusion Recipes

By SS Shiva – Serves: 8

Prep Time: 10 minutes – Cooking Time: 0 minutes – Total Time: 10 minutes

Nutritional Benefits: Chickpea sprouts are an excellent source of fiber and protein. Sprouting reduces anti-nutrient levels, enhancing the bioavailability of vitamins and minerals such as A, C, E, magnesium, calcium, and iron. Regular consumption may help lower blood sugar and bad cholesterol, improve heart health, boost gut and colon function, aid in detoxification, and offer anti-cancer benefits.

Ingredients

• 2 cups of raw sprouted chickpeas
• 6 dried prunes
• 1 tablespoon brewers yeast
• 1 tablespoon parsley pesto
• 3 tablespoon soya sauce
• 3 tablespoon rice syrup or agave syrup
• 1 tablespoon salt flower
• 1/2 cup olive oil
• 1/2 cup water
• 1 lemon, juiced
• 2 tablespoon apple cider vinegar

Instructions

1

Soak the raw chickpeas in water for 12 hours.

2

Drain the chickpeas, rinse thoroughly, and place them in a bowl. Cover and allow them to sprout for 24 hours.

3

In a blender, combine the sprouted chickpeas, 6 dried prunes, 1 tablespoon brewers yeast, 1 tablespoon parsley pesto, 3 tablespoon soya sauce, 3 tablespoon rice syrup or agave syrup, 1 tablespoon salt flower, 1/2 cup olive oil, the juice of 1 lemon, and 2 tablespoon apple cider vinegar.

4

Gradually add water (approximately 1/2 cup) to achieve a smooth, creamy consistency, stopping occasionally to scrape down the sides of the blender.

5

Serve the hummus as a spread over tacos or alongside a fresh salad.

Nutrition

• 210.0 Calories
• 28.8g Carbohydrates
• 0.0mg Cholesterol
• 11.5g Fat
• 3.0g Fiber
• 1.9g Protein
• 1.6g Saturated fat
• 566.0mg Sodium
• 13.1g Sugar
• 0.0g Trans fat