Oil-Free Sprouted Chickpea Hummus Trio

by | Aug 12, 2016

I don’t make hummus enough, which is sad because it is so delicious! This week though, I sprouted a bunch of chickpeas and made a few different flavors of oil-free hummus.

Some of the reasons why I make my own:

It’s cheaper. If you buy hummus from you store you know you’re going to spend an arm and a leg. It’s usually around $5 for a small little tub. With making my own though, I always buy dried beans instead of canned beans, and cook them myself. This saves even more money, as I can get about 6 cups of cooked beans for about $3, which makes about 3x as much hummus.

It allows me to properly prepare the chickpeas, which is very important! Beans contain enzyme inhibitors so doing a long-soak and ideally, sprouting them, not only decreases the phytic acid (a big plus), but increases the nutrients (I want to absorb all that protein and those vitamins and minerals!) and makes them much easier to digest. Beans are typically associated with gas as they are usually not prepared properly, but cook them right and (like I’ve found) you shouldn’t run into the gas issue. (Hallelujah!)

Store-bought usually has inflammatory oils like canola and soybean, and often times other additives and preservatives. Making my own can allow me to not use any oil at all, or just a drizzle of extra virgin olive oil if I do want some. Plus, I avoid all of those weird preservatives.

It’s so easy and fun to get creative with the flavors!

Alright enough of that, and on to the hummus I have here. I’m in love with these three flavors! The jalapeño is hot and adds a good kick to the mix, the beet is subtle and earthy, and the pesto packs a flavor punch with lots of fresh basil and garlic. They’re all so delicious!

My basil plant is growing like crazy and the leaves are so rich in flavor that the pesto was an obvious choice. But, my favorite has got to be the beet hummus. All of the fresh, local beets I’m getting are so sweet and delicious, they make the hummus complex in flavor, add a boost of nutrients, and such a stunning color!!

I like making my hummus oil-free, a little different than traditional hummus which uses extra virgin olive oil, but you can definitely drizzle a little into the mix, or finish it with a light drizzle in your serving bowl.


Oil-Free Sprouted Chickpea Hummus Trio
I like making my hummus oil-free, a little different than traditional hummus with uses extra virgin olive oil, but you can definitely drizzle a little into the mix, or finish it with a light drizzle in your serving bowl.
  • Sprouted chickpeas, or at least soaked properly, cooked
  • Lemon juice
  • Tahini (if I don't have any on hand, I add cumin instead!)
  • Fresh garlic
  • Himalayan sea salt
  • Water
  • For the spicy hummus: finely chopped jalapeños
  • For the beet hummus: fresh beets, peeled and raw
  • For the pesto hummus: fresh basil, extra garlic, and nutritional yeast
  1. Place your amount of sprouted chickpeas into a blender or food processor.
  2. Begin with small amounts of the next four ingredients. Depending on the batch size your making will obviously determine the quantity of the other ingredients you use. The lemon gives that bright acidity, the tahini a smoky and nutty tone, the fresh garlic a nice bite, and the salt to enhance it all.
  3. Blend these until desired consistency, using water to help thin it out. Leave a little chunky or blend until completely smooth and creamy (my preference!).
  4. Taste. Do you want more lemon or tahini? Does it need a bit more garlic or just a little more salt? Add more if desired.
  5. For the spicy hummus: mix in as much jalapeño as you'd like, which will depend on how spicy your peppers are and how spicy you like. So, it is important to taste as you go.
  6. For the beet hummus: peel your beets and pop a few into your blender. Blend until completely puréed. Taste and add more beet if desired.
  7. For the pesto hummus: add several bunches of fresh basil, a few extra cloves of garlic, and a few good shakes of nutritional yeast (the more, the better in my opinion). Blend until well incorporated. Taste. Does it need more basil flavor? How about that delicious cheesy flavor? Add more if desired.

I’ve been enjoying mine in collard wraps, on salads, and just as a veggie dip! Also, this hummus is great to make in large batches and freeze in portions. Enjoy all of the delicious flavor and yummy ways to eat it. 😉

Did you make it??? Head on over to my Instagram @noelle.parton and tag me if you try this out, or contact me below or here if you have questions or comments! Would love to hear from you!

God bless,

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