Members recipe
Herbed Sprouted Chickpea Hummus
4.4(308 ratings)Sprouting softens chickpeas enough to blend into a surprisingly smooth hummus, and it gives a fresher, slightly nutty taste than the cooked kind. Plan ahead, since soaking and sprouting takes a couple of days. Reserve a handful of little tailed chickpeas for the top, add plenty of herbs, and set a few whole garlic bulbs beside the bowls for a striking spread.
- Hands-on
- 20 min
- Soak
- 1 day
- Total
- 24 hr 20 min
- Serves
- 6
- Level
- Challenging
Method
This one lives on the members shelf
Creamy hummus made from sprouted chickpeas and raw tahini, crowned with whole sprouts, chopped parsley and a pool of peppery olive oil. Join to see the full ingredient list, every step and the kitchen tip.
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