Sprouted Chickpea Hummus Recipe

A healthy, high-protein appetizer that's easy to make  from raw-foods guru Mary Karlin.


1 cup sprouted chickpeas
1-1⁄4 cups cooked chickpeas
1 cup tahini paste
6 large cloves Fermented Garlic
1 to 1-1⁄2 tsp unrefined fine sea salt
1⁄4 tsp Aleppo pepper or cayenne pepper
1⁄2 tsp cumin seed, toasted
Juice of 1- 2lemons
2 tbs Basic Brine
1⁄3 cup extra-virgin olive oil (peppery flavor preferable)

Makes 4 servings.


Step 1: In a food processor, combine the chickpeas, tahini, and garlic, and pulse to a chunky consistency.

Step 2: Add the salt, pepper, and cumin and blend. Add the juice of ?1 lemon and the brine, combine, and taste. With the food processor running, drizzle in the olive oil.

Step 3: Taste again and add more lemon juice if desired or add a few drops of water to thin, if necessary. Adjust salt and pepper and adjust lemon again to taste. Place in a jar, cover, and refrigerate. Hummus will keep for 3 weeks or longer.

See more recipes by Mary Karlin.

Reprinted with permission from Mary Karlin‘s Mastering Fermentation (2013 Ten Speed Press).