This is a creamy and nutrient-dense hummus made from sprouted chickpeas, with a touch of smokiness from unhulled sesame tahini.

Sprouted Chickpea Hummus on Crackers

This hummus is stupidly easy and fast, once you have the sprouted and cooked chickpeas ready. It’s all blitzed in the food processor until creamy-smooth:

150g worth of dried chickpeas, turned into sprouts and cooked
1/4 cup tahini
1/4 cup extra virgin olive oil
Juice of a small lemon or lime
1 clove of garlic, minced
1 tsp sea salt

Creamy Sprouted Chickpea Hummus

Lovely as a dip, on spelt crackers or scooped onto a salad along with Kalamata olive tapenade too.

Some variations that I am yet to try, but fully intend to:

• Adding 1-2 tsp smoky, purple, hungarian paprika
• Mixing in roughly some eggplant chunks baked in olive oil
• Mixing through chopped kalamata olives, or roughly stirring in some kalamata olive tapenade