Food, Recipes / Saturday, March 10th, 2018



4 cups/ 500g sprouted chickpeas (1 1/2 cups / 300g dried chickpeas)

1/3 cup / 85ml “nuri goma” sesame paste or tahini

2 cloves garlic

1/2 tsp sea or Himalayan salt

2 tsp ground cumin

1/4 tsp paprika

zest of 1 lemon

4 Tbsp freshly squeezed lemon juice

4 Tbsp cold-pressed olive oil or avocado oil

fresh water (to thin)


  1. Start sprouting chickpeas 3-5 days in advance.

  2. Blend all ingredients except chickpeas until you have a paste.

  3. Add the chickpeas and blend on high until as smooth as possible.

  4. Add more water, salt or spice to reach desired taste and consistency.

  5. Serve immediately or store in airtight container in the fridge for up to 5 days.


    + 1 tsp ground coriander = flavor

    + a dash or two of Cayenne pepper = spiciness

    + roasted beets = flavor & sweetness


*Nuri goma「 塗りごま」is Japanese sesame paste. It can be found at any Japanese supermarket.

Fun Facts

– When you soak beans and nuts, the protein inhibitor is released and it becomes much easier for us to digest and absorb their nutrients. So the protein, vitamins and mineral values are higher than regular hummus.

– You can experiment with making flavored hummus, like roasted pumpkin or beet.

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