Simple Sprouted Lentil Hummus


Simple Sprouted Lentil Hummus ---

I have recently rediscovered my love for sprouting. After moving flat in the summer I was too lazy to look for my sprouter but as luck had it, I found it hiding in a kitchen cupboard.

No gardening knowledge needed, no getting your hands dirty,  harvesting within a few days… Sprouting is fun.

Nutritionally sprouting legumes has many benefits. I don’t want to make big claims saying that sprouting is better but it is good for you. You will find that the nutritional composition differs. So to pick out one example, sprouted  lentils will contain less calories but more Vitamin C than boiled lentils.  Above all, it is adding variety to your diet.

In this humus recipe I use green lentil sprouts. If you easily suffer from excess gas when eating legumes you will be pleased to hear that in the recipe I’m adding turmeric and tahini, which should aid digestion. I personally find sprouted lentils far less bloating than cooked ones.

As for the the taste you can’t compare  sprouted lentil hummus  to chickpea hummus.  It is lighter, tangier and fresher;  I really like it.


  • 2 cups sprouted lentils
  • 1-2 cloves garlic
  • 1/4 tsp ground cumin
  • 1/2 tsp turmeric powder
  • 1 1/2 tbsp tahini
  • 1/4 cup cold pressed oil (I used rapeseed oil)
  • 1 tbsp lemon juice
  • salt and pepper

Ingredients Simple Sprouted Lentil Hummus

HOW It’s Done

Start by thoroughly washing the lentils sprouts in clean, running water. Pat dry.

Add the lentils, garlic, cumin, turmeric and tahini into a food processor and process on high slowly adding your oil and lemon juice. Regularly stop to scrape off the sides and check consistency. You may not need all or maybe even need more oil and lemon juice. This depends o your sprouts. Add salt to taste and  continue to blend. I like mine creamy but still textured, so it took about 5 minutes to blend mine.

Do a final taste test and voila, you have made yourself sprouted lentil hummus. Tastes great sprinkled with seeds and served with crudites  or how about dipping some of our multi-seed crispbread into it?

If you are not eating the hummus straight away make sure you put it into a clean container and store it in the fridge for no longer than two days.

x Victoria x


We would love to see your creations. Just post them on Instagram with #thevitalsisterscreations

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