Alkalising Recipe of the Week – Sprouted Chickpea Hummus

You can make this wholesome hummus to serve as a dip with vegetable sticks or try using it as a spread on a sprouted grain wrap with loads of fresh salad. By adding a green superfood powder to the hummus you increase its alkalising potential, making it the perfect alkaline snack.


Serves 4


400g sprouted chickpeas

2 tsp cumin seeds

2 small cloves garlic

4 tsp tahini

4 tbsp chopped fresh coriander

4 tbsp lemon juice

2 tbsp extra virgin olive oil

Celtic sea salt to taste

Cayenne pepper (optional)

1 tsp green alkalising superfood powder



Toast the cumin seeds in a small frying pan over a medium heat for 3-4 minutes or until fragrant.

Grind to a powder using a spice grinder or crush using a mortar and pestle.

Process the chickpeas, cumin, garlic, tahini, coriander, green superfood powder, lemon juice and olive oil together in a food processor so that it forms a paste.

Taste and add salt and/or additional lemon juice to your taste.

Sprinkle with a little cayenne pepper if you like and enjoy as a dip with vegetable sticks, crackers or sprouted grain bread.

*You can also make this recipe with regular cooked chickpeas.


Gluten Free

Wheat Free

Sugar Free

Dairy Free



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