If you are looking for a hummus recipe without tahini that tastes great–this simple and easy Sprouted Hummus is for you!

Even though I always have sprouted chickpeas on hand for other dishes, for a long time I hesitated to make my own hummus for one reason–I didn’t have tahini.

As I don’t eat tahini often enough and haven’t tried making sprouted tahini yet, so I decided not to use it in my cooking. Therefore, I kept pushing making hummus off for too long.

I finally got over my laziness of trying to make my own Sprouted Hummus without tahini though, and I am so glad I did.  I was so relieved not needing plastic containers from buying hummus in the stores, and the taste of this Sprouted Hummus is amazing.

Once you have sprouted chickpeas on hand, you can put together a few simple ingredients and have this tasty Sprouted Hummus ready in less than 5 minutes!

It’s so healthy and good for a lot of dishes!

Before we get started on this project, you need to sprout chickpeas first. I have posted how to sprout garbanzo beans or chickpeas in a previous post.

When you have sprouted chickpeas, we can move on to making Sprouted Hummus without tahini.

Ingredients:

1. 1 quart jar (950 g) of sprouted and cooked chickpeas, with about ⅓ cup of liquid from packing them. Note: one cup of dried chickpeas makes one quart jar after being sprouted and cooked.
2. 1 medium lemon
3. 3 cloves of garlic
4. ¾ -1 tsp (3.75-5 g) of good salt
5. ½  tsp (2.5 g) of ground cumin
6. ¼  tsp (1.25 g) ground nutmeg (optional)
7. Paprika and parsley to garnish

Instructions:

1. In a food processor, put in the chickpeas, garlic, salt, ground cumin, ground nutmeg, and squeeze the lemon in.
2. Process until smooth to your liking, serve in a bowl and sprinkle some paprika and parsley on top.
3. Enjoy!

Have you made Sprouted Hummus without tahini before? Share it with me in the comment below, I’d like to hear about it!