Handcrafted Chickpea Puree
Sprouting chickpeas before making hummus offers several benefits, making the hummus more nutritious and easier to digest.
The Advantages of Sprouting Chickpeas
Sprouting breaks down phytic acid, an anti-nutrient that can inhibit mineral absorption and cause digestive discomfort. This process activates enzymes and breaks down complex compounds, making chickpeas easier to digest and increasing the bioavailability of nutrients such as zinc, magnesium, and protein.
As a result, the sprouting process transforms the chickpeas into a nutrient-dense food, potentially improving the nutritional impact of hummus made from them. This contrasts with using canned or simply cooked chickpeas, which may not offer these extra digestibility and nutrient benefits.
Making Sprouted Hummus
To make sprouted hummus, you'll need to soak and sprout the chickpeas for about 3 days. This process is easy and can be done by filling a jar with water and giving it a good shake. A sprouting jar with a mesh sprouting lid is useful for this purpose.
Once the chickpeas have sprouted to about 1⁄4-inch in length, they are ready to be pressure cooked for 20 minutes. Fine sea salt is added to the pressure cooker during this process. A high-speed blender or food processor is needed to blend the ingredients really well to promote a smooth, spreadable hummus.
The ingredients for sprouted hummus include 1 cup dry chickpeas, 2 cloves garlic, 3 tablespoons lemon juice, 1 teaspoon fine sea salt, 3 tablespoons tahini, 1/2 cup extra virgin olive oil, and 1/2 cup water. Additional flavorings or seasonings can be added to sprouted hummus for variety.
Sprouting Conditions
Sprouting favors a cool room temperature of about 68 to 70 F. Warm water facilitates the release of enzymes and helps chickpeas sprout.
By following these steps, you can create a healthier and more nutritious hummus by sprouting your chickpeas before use. Enjoy the benefits of improved digestibility, increased nutrient availability, and a more nutrient-dense hummus.
- Combining the science of sprouting with health-and-wellness foods, such as bone broth and healthy-cooking, can lead to increased bioavailability of nutrients, like zinc and magnesium, as demonstrated with sprouted chickpeas.
- Applying the fitness-and-exercise principle of breaking down complex compounds, sprouting chickpeas before making hummus could potentially enhance the nutritional value and digestibility of the food, as well as contributing to a balanced food-and-drink lifestyle.
- By following the steps in the process of sprouting chickpeas and using them in cooking, one can savor the benefits of sprouted hummus, welcoming a fresh dynamism into their food-and-drink lifestyle and adopting a lifestyle that embraces the trends of food-and-drink, health-and-wellness, and healthy-cooking.
- With the rising popularity of health-and-wellness and lifestyle choices, such as those focused on food-and-drink, fitness-and-exercise, and cooking, sprouting chickpeas before making hummus can be considered a modern approach to improving digestibility and health, and falls within the realm of science, cooking, and the pursuit of a healthier lifestyle.
