© 2014 Can Caramelo

Sprouted Saffron-Basil Hummus

Do you think you have to cook your chickpeas for making hummus? Well, I thought so too… until rather recently when I sprouted some chickpeas and thought that making them into a sprouted hummus could work well. I have phases of sproutventure when I start to sprout everything I can find. It’s always so amazing to see how a lentil or chickpea or buckwheat groat (and I could probably go on enumerating sproutable seeds, grains, nuts and beans for the next five minutes) that seem dry and dead start to develop life after a night of soaking and grow at a speed that satisfies even the most impatient of us (me?? impatient??). Every morning and evening I get really excited seeing how much they have grown. It would be a nice project to do with kids too, I remember growing watercress at primary school… And it’s so easy, you can grow your sprouts in a glass jar with a piece of mosquito net and a rubber band. First you soak the seeds, grains or beans overnight, then you rinse them twice a day with water.

Sprouts are cheap (if you grow them yourself) and a real superfood. When the seed, bean or grain comes alive, the stored nutrient potential goes into the sprout and the protein content increases between 15 and 30%. Chlorophyll (when the sprouts get green) and fiber are incremented, as well as vitamin C, beta-craotene, vitamin E, K, calcium phosphorus and iron. Wow. Plus (yes there is still a plus), as sprouts are a living food, they contain enzymes that promote better digestion and assimilation.


I was quite curious about the flavor and texture of a raw hummus, I supposed it would be spicier and fresher than hummus made out of cooked chickpeas, and maybe a little less creamy… It actually works very well! The flavor is milder than I expected, not so very different from hummus made out of cooked chickpeas, but with this spicy-fresh undertone of sprouts. The saffron and basil give it some color and a special aroma.

sprouted Hummus collage


  • 2 cups sprouted chickpeas (about 1 cup dry chickpeas)
  • 1 tablespoon tahini
  • 2 tablespoons cold pressed virgin olive oil
  • 1 clove garlic
  • 1/4 teaspoon saffron
  • 1 teaspoon sea salt
  • 1 small handful fresh basil leaves
  • pinch of cayenne pepper
  • optional garnishing: sprouts, more basil, (dried) edible flowers, seeds…

Sprouting the chickpeas: soak overnight in 2 cups of water. Rinse twice a day during 1-2 days until little sprouts have developed.

Stir together everything except the chickpeas. Add the chickpeas and blend until smooth. Add a little water if you wish (mine was fine without adding any). Garnish with some sprouts and edible flowers or whatever you have and like. Eat it with raw vegetable sticks, crackers, pita bread or in a wrap with grilled vegetables.

hummus closeup


  1. Posted 6 Jun ’14 at 12:52 pm | #

    Wow! This is just beautiful. I love sprouting and I should really try to sprout some chickpeas. Gorgeous photos and recipe 🙂

    • Posted 6 Jun ’14 at 1:08 pm | #

      Thank for the compliments Allison! You’ll love the sprouted chickpeas…

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