Purple Hummus with Sprouts

Purple hummus with sprouts

Purple Hummus with Chickpea & Radish Sprouts

High-Protein Hummus with Chickpea and Radish Sprouts
You can cultivate Chickpea in 3 days and Radish sprouts in just 6 days. Both sprouts are very willing to grow in any sprouter and they will grow easily all year and in any climate. All you have to do is rinse them with fresh drinking water morning and evening.
You can Buy Organic Seeds here
Prep Time 6 days
Cook Time 15 minutes
Total Time 20 minutes
Course Dip & Spread
Servings 1


  • 7 g Rose radish seeds for sprouts
  • 60 g Chickpeas for sprouts
  • 100 g cooked organic chickpeas in a can
  • 1 clove fresh organic garlic
  • 1/2 small fresh beetroot
  • 3 tbsp extra virgin olive oil
  • 1 small organic lemon
  • 1 tbsp organic light tahini
  • 1 pinch salt
  • 1 pinch freshly ground, black pepper
  • 1 pinch crushed cumin
  • 1 pinch cayennne pepper


  • The Chickpeas need to grow for 3-4 days. The radish seeds need to grow for 6 hours. So soak the Radish seeds for 8 hours and start the sprouting three days before the Chickpeas.
  • Soak the dry organic chickpeas in a glass or bowl. The chickpeas absorb a lot of water, so fill the container with 3 times more water compared to chickpeas.
  • After 12 hours of soaking, the chickpeas are ready for your SproutPearl sprouter. There are quite a few chickpeas, so spread them in both halves of the seed tray. That is, 30 grams on each side of the tray. Rinse morning and evening for the next 3-4 days. The sprouts are ripe when the white root is 1,5 - 2 cm long.
  • Rinse the sprouted chickpeas. I recommend, that you take a few chickpeas for decoration and give the rest of the chickpea sprouts a short boil in clean water for 3 minutes. This is to neutralize any trypsin inhibitors. You do not have to boil the chickpea sprouts if they have a 2 cm root and you know that even many raw chickpea sprouts do not bother your stomach. If you are in doubht I recommend the 3 minute boil. Put the chickpea sprouts in cold water after boiling.
  • Cut the redbeet into thin slices and squeeze the juice into a glass. You need the juice to dye the hummus.
  • Drain the cooked chickpeas from the can and rinse with cold tap water. Rinse until the water no longer foams. Then pour all your chickpeas - except the 5 for decoration - into a blender or food processor.
  • Pour tahini, olive oil and lemon juice into the blender. Blend for 1 minute. Then add the crushed garlic and a little of the spices. Add a little cold water if you want your hummus more creamy. Blend. Taste and now add the spices that you yourself think are missing in your hummus. Blend as needed.
  • When the taste and consistency of your hummus is the way you want it, add the beetroot juice in small drops and blend it until you get your desired color.
  • Harvest the rose radish sprouts from the sprouter. You can eat these raw after you rinse them.
  • Garnish with the Chickpea sprouts and Rose radish sprouts. Now your purple hummus is ready to serve on fresh bread, for salad or as a dip on vegetable sticks.
Keyword chickpea, hummus, radish, radish sprouts
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