Raw Chickpea Sprouts Hummus

If you are looking for a nutritional powerhouse, our Raw Chickpea Sprouts Hummus is exactly what you need. This creamy, fluffy, and flavorful dip is packed with energy-boosting, gut-healing nutrients along with plenty of protein and fiber.

Sprouting raw chickpeas magnifies their mineral and vitamin content and neutralizes naturally occurring anti-nutrients, ensuring you get the full nutritional benefit. Note that the chickpeas take about two days to sprout.

The fact that no cooking is required makes this recipe a breeze. If you’ve enjoyed the creaminess of cooked chickpea hummus, you’ll be pleasantly surprised by the light, fermented taste and extra fluffiness of this raw version.

Combined with prunes and agave syrup, the dish achieves a delightful balance of savory and sweet, taking it to another level. Well, let’s jump right into the recipe so you too can enjoy this goodness!

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Raw Chickpea Sprouts Hummus

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 vitamin and mineral absorption. These sprouts provide vitamins A, C, and E, along with magnesium, calcium, and iron. Regular consumption may help lower blood sugar and cholesterol, improve heart and gut health, aid detoxification, and offer anti-cancer benefits.

Ingredients

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

Instructions

1

Soak the raw chickpeas for 12 hours.

2

Drain the water, rinse the chickpeas, and place them in a small glass bowl.

3

Cover and allow the chickpeas to sprout for 24 hours.

4

In a blender, combine the sprouted chickpeas, prunes, brewer's yeast, parsley pesto, soya sauce, rice syrup or agave syrup, salt flower, olive oil, lemon juice, and apple cider vinegar. Gradually add water while blending.

5

Blend until a smooth, creamy paste forms, stopping to scrape down the sides as needed.

6

Serve the hummus spread over tacos or alongside a 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