Recipes, Snack Recipes
Sprouted Lentil Hummus (gluten-free, grain-free, dairy-free, vegan)
This sprouted lentil hummus recipe is one of my favourites! And I’ve been meaning to share it for what seems like forever! It’s a perfect example of how adding texture to your meals can elevate classic recipes into something special.
Why Texture Matters in Recipes
One of the attendees at my Double Duty Dinners cooking workshop back in April said that I talk about texture a lot in my cooking demos. When I paused to think about that, I realized she was totally right!
For me, it’s all about a rustic texture too, think crunchy, crispy, thick, chunky foods. Or smooth foods with crunchy aspects.
Some of my favourite recipes include homemade granola, even grain-free granola like this one. This is a breakfast favourite any time of year, but especially in warmer months. These Triple Coconut Thumbprint Macaroons or this Favourite Peachy Keen Coconut Crumble, which I make all the time with different seasonal fruits.
Texture plays a vital role in how we enjoy food, and this sprouted lentil hummus is no exception. While classic hummus is smooth and creamy, this version introduces a unique, rustic twist with the addition of fresh lentil sprouts.
And in the past, I’ve talked about how you can grow your own sprouts. Cheap, easy, simple, SO healthy. My favourite kind of un-cooking!
How this Lentil Hummus Recipe Came to Be
In the spring, I was developing recipes for my Small but Mighty: Growing, Eating & Cooking with Fresh Sprouts cooking workshop. Mumm’s Sprouting Seeds sponsored my workshop by providing bags of their Sandwich Booster mix and sprouting screens for all my attendees (thank you so much!).
Since this workshop focuses on eating and cooking with fresh sprouts, I wanted to showcase them in different or special ways. So, not just plopped on top of a salad or appetizer!
In my cooking workshops, I aim to showcase new techniques or new uses for ingredients that you may not have tried before. For this recipe, I wanted to experiment with–you guessed it–texture! This Sprouted Lentil Hummus was one way I achieved that. And I have to say that it was a BIG hit.
What Makes this Lentil Hummus Recipe Unique
If you haven’t figured it out by now: this isn’t your average grocery store hummus! By incorporating fresh, homemade sprouts, this recipe brings a satisfying crunch.
Sprouting also unlocks a seed’s nutrient potential, making them easier to digest and even more nutritious. Plus, the addition of cumin, lemon, and garlic gives this hummus a zesty flavour that’s hard to resist.
Why You’ll Love This Lentil Hummus Recipe
- This hummus recipe is nutrient-denes. It’s packed with protein, fibre, and essential vitamins.
- This hummus recipe has texture! It is both smooth and crunchy.
- Lastly, it’s easy to customize. Adjust the spices, sprouts, or replace the chickpeas with other legumes to experiment.
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How to Make this Easy Lentil Hummus
It’s easy to make this lentil hummus. I highly recommend using a food processor to do this!
- First, whip the tahini with the lemon juice, garlic, and salt in the first step. Doing this before adding the other ingredients does make a HUGE difference to this recipe. Don’t do what I sometimes do and throw all the ingredients in at once.
- Follow the instructions as written for ultra-creamy, fluffy, whippy hummus – you’ll be amazed and you may even (probably) thank me later!
- Add the fresh sprouts (if using). Pulse a few times just to roughly chop and incorporate them.
I happen to think that the texture of the fresh sprouts is sorely needed in an otherwise smooth hummus, but you’re welcome to ignore me and make it without. The recipe won’t fail without the fresh sprouts.
Cumin + lemon + chickpeas = hard to go wrong. Salt is essential in this, so don’t be tempted to leave it out.
Here’s my recipe for Sprouted Lentil Hummus.
(And those chips… talk about texture!)
Sprouted Lentil Hummus (gluten-free, grain-free, dairy-free, vegan)
Ingredients
- 2 Tbsp tahini paste
- 3 Tbsp fresh lemon juice
- ½ tsp fine sea salt
- 1 tsp ground cumin
- Half a small garlic clove (~½ scant tsp finely minced) Use more if you like. I do!
- 1 cup cooked chickpeas Canned chickpeas are fine here. Just be sure to rinse well.
- 2 Tbsp olive oil
- 1-4 Tbsp water The amount of water needed will depend on how soft your chickpeas are, i.e. home-cooked from dry beans usually need more water than canned beans.
- 1/3 cup lentil sprouts (optional, but highly recommended)
Instructions
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Add the tahini, lemon juice, salt, cumin and fresh garlic to the bowl of a food processor. Process on high until the ingredients are thick and creamy.
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Add the chickpeas and olive oil. Start with 1 Tbsp water. Pulse 2-3 times to combine, then process on low until smooth and creamy. Add extra water (one tablespoon at a time) if the hummus is not completely smooth yet.
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Add the lentil sprouts and *pulse* 2-3 times to combine.
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Serve with additional lentil sprouts on top, sesame seeds or a bit of olive oil.
Recipe Notes
This sprouted lentil hummus is delicious with fresh, raw vegetables, and/or homemade or store-bought crackers.
How to Choose & Use Sprouting Seeds
Mumm’s Sprouting Seeds is the brand of sprouting seeds I buy most often and I used (and bought) several different types for my workshop recipes. The company is Canadian and based in Saskatchewan.
I love that Mumm’s seeds are Certified Organic. I am concerned about our exposure to chemicals and pesticides. It feels like these are in every aspect of our lives. These sprouting seeds are also non-GMO.
Creative Ways to Enjoy this Lentil Hummus
This lentil hummus is versatile and can be used in many ways:
- As a dip. Pair with raw veggies, gluten-free crackers, or homemade pita bread.
- As a spread. Use it as a base for wraps, sandwiches, or burgers.
- As a salad topper. Add generous a dollop to grain or green salads for a boost of flavour and protein.
Sooooooo… Do you make your own homemade hummus… or is it store-bought all the way?
Life is a plate… Eat up!
Ashleigh
Disclaimer: I believe in full, clear and honest disclosure. I received packages of Sandwich Booster mix and sprouting screens courtesy Mumm’s Sprouting Seeds to give to participants attending my Small but Mighty: Growing, Eating & Cooking with Fresh Sprouts cooking workshop. I purchased the sprouts used for my recipe testing and the decision to write about this recipe was my own. You can trust that all opinions, comments and content, unless otherwise specified, are solely my own. The sponsor did not have the opportunity to read, review or comment on this before it was published, and no further compensation has been provided or solicited. This post may contain affiliate links, and you may click here for more details about that.
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hi. do you find that the azuki beans in Mumm’s ancient Eastern sprout blend sprout at the same time that the other seeds in the blend do?
Thanks for your comment, Kate! They will grow slowly being larger seeds, but they should still sprout at a good pace. I like them fairly long so they are more digestible… have you tried using them in a recipe before?