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

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

Original recipe developed by Ashleigh Grange, RHN.
Course Appetizer, Snack
Cuisine American
Keyword appetizer, dairy free, gluten free, grain free, lentil hummus, snack, 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

  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 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.

  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.

Recipe Notes

This sprouted lentil hummus is delicious with fresh, raw vegetables, and/or homemade or store-bought crackers.