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Sprouted Lentil Hummus (gluten-free, grain-free, dairy-free, vegan)

Original recipe developed by Ashleigh Grange, RHN.


  • 2 Tbsp tahini paste
  • 3 Tbsp fresh lemon juice
  • ½ tsp fine sea salt
  • 1 tsp ground cumin
  • Half a small garlic clove – Use more if you like! or ~ ½ scant tsp finely minced
  • 1 cup cooked chickpeas
  • 2 Tbsp olive oil
  • 1-4 Tbsp water add 1 Tbsp at a time and pulse; the amount of water needed will depend on how soft your chickpeas are - home-cooked from dry beans will usually be drier than canned beans
  • 1/3 cup lentil sprouts


  1. 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.
  2. Add the chickpeas, olive oil and water. Pulse 2-3 times to combine, then process on low until smooth and creamy. Add 1 Tbsp extra water if the hummus is not completely smooth yet.
  3. Add the lentil sprouts and pulse 2-3 times to combine.
  4. Serve with additional lentil sprouts on top, sesame seeds or a bit of olive oil.