Forget hummus with canned garbanzo beans. Make your own Sprouted Hummus instead. It’s easy to make and so much better for your digestion too. Serve with raw veggies or use to make pita sandwiches or wraps.
Whenever I walk through the aisles of the grocery store, I’m always amazed at how expensive some convenience foods can cost. Hummus for example is one of the easiest things to make, yet my local grocery store sells an 8 oz. container for about $3.
And worse yet, when you look at the food label some brands can include ingredients like safflower oil, modified corn starch, soy protein and other additives you probably don’t want in your hummus.
It’s so easy to make your own homemade hummus – in fact, I like to make this Sprouted Hummus recipe to avoid canned garbanzo beans.
Why avoid the canned beans?
Well, canned anything isn’t as nutritious as fresh food. Plus, some canned food may still be lined with BPA. I like to sprout my beans to make them good for my digestive system.
My favorite way to serve this Sprouted Hummus recipe is with a plate full of fresh-cut vegetables and tortilla chips. This is perfect as an after-school snack for the kids.
The Benefits Of Sprouted Hummus
- Chickpeas contain enzyme inhibitors such as phytic acid which acts as an anti-nutrient that can prevent the body from being able to fully break down and absorb nutrients, not only causing indigestion, bloating, and discomfort, but also slowing the metabolism.
- When chickpeas/garbanzo beans are sprouted, the phytic acid is naturally removed, making digestion much easier. Nutrients in sprouted chickpeas become more bioavailable, allowing the body to better absorb the proteins, vitamins and minerals.
- Sprouting chickpeas also increases their nutritional value from 20-500%
Where to Get Kitchen Pantry Essentials
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- Place garbanzo beans in a large bowl. Fill with warm water (at least 2 inches above the height of the beans) and soak overnight (at least 12 hours). White foam may develop - this is normal.
- Rinse and drain the beans. Place back in a large bowl and let them sprout for at least another 12 hours, or up to 2 days.
- When the beans are ready, rinse out and cook in a pot of water for about an hour until the beans soften.
- Drain beans and let cool.
- Combine beans, lemon juice, tahini, garlic, and salt in food processor. Pulse and slowly add 1/4 cup olive oil. If consistency is too dry for you, add a little more olive oil.
- Transfer to a serving dish or bowl.
- Garnish with fresh parsley, paprika and 1 tbsp olive oil.
- Serve with carrots, cucumbers, celery or your favorite fresh-cut vegetables and gluten-free or grain-free crackers.
Photo credit: Bigstockphotos.com / iuliia_n
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