How To Sprout Chickpeas & Cook Them In The Instant Pot + Sprouted Hummus With Kale & Chives
Things catch your eye at the health food store…
Or at least, that’s the likeliest place my eyes are going to be drawn to something.
I could care less about window-shopping for clothes or shoes. It’s almost always food I’m after — and I love trying new things.
So when I was at my local health food store on a regular grocery shopping run, I wasn’t expecting to find anything unusual. After all, I’ve been shopping at this store for a year now, and the most surprising thing I’ve found there has been fresh turmeric (which is pretty great, actually!).
Yet, when I rounded the corner to grab the butter and sprouted tortillas, it caught my eye…
Organic and Local Kale Hummus.
Kale blended with hummus for a delightfully tasty and healthy combination and a fantastic way to get in some greens!
But the price?
$5.99 for 6 ounces.
I almost added it to my cart because I was so darn curious. I just couldn’t justify it, however. What if we didn’t like it? What if I wasted $1/oz. hummus? I would be so sad.
So I snapped a pic of the ingredients list with my phone and made a mental note to order chickpeas for the next Azure Standard pick-up.
That’s right… it’s what I always do… make it myself!
Except, I dare say, this hummus is even better than what I would have bought that day and paid so dear a price.
I made my hummus super nutrient-dense and digestible by taking 36 hours to sprout my chick peas first!
How To Sprout & Cook Chickpeas (Garbanzo Beans) In The Instant Pot
Not to worry; this isn’t rocket science. Sprouting and cooking chickpeas is easy and takes just a few minutes of hands-on time every few hours.
Here’s some quick instructions:
- Place your desired amount of dried chickpeas in a large, glass bowl and cover with water. The water should cover the chickpeas more than 2 inches because the beans will swell.
- Let the beans soak overnight, or 8 to 12 hours.
- Pour the soaked beans into a colander and rinse well.
- Let the beans sit in the colander for 24 hours, rinsing every few hours to keep them wet. If you don’t have room in your sink for a colander to sit for 24 hours, place a dish or pie plate underneath the colander so you can move the sprouting beans around without making a mess.
- Once you see little, white tails sprouting from the chickpeas, you’re done! They’re ready to be cooked! I used my Instant Pot to cook my sprouted chickpeas in 21 minutes!
- Place the sprouted chickpeas into the Instant Pot, add enough water to cover, seal the vent, press “Manual”, and adjust the time to 21 minutes.
- When the timer beeps, give the Instant Pot a few minutes to “cool down” by turning it off completely — not just letting it automatically go to “Keep Warm”.
- After a few minutes, release the pressure and let the steam escape. Be careful! There will be a lot of steam, and it will be HOT! The longer you can let the Instant Pot cool off before this step, the better!
- Now your chickpeas are ready to make hummus! If you want cold hummus, however, refrigerate your cooked chickpeas for a few hours before proceeding with this recipe.
Sprouted Hummus With Kale & Chives
Author Lindsey Dietz
Yield 4 cups
Made with sprouted chickpeas so it's super digestible, this hummus is smooth and creamy with a little bite from the chives and chipotle powder. Added kale means it's packed with nutrients!
Make sure you're starting with chickpeas (garbanzo beans) that have already been sprouted and cooked. See above.
Place 3 cups of the sprouted and cooked chickpeas into a colander and rinse well under cool water until the water runs clear.
Blend on low-medium speed until the hummus is completely smooth.
This may take 2 or 3 minutes -- that's ok, this is the stuff the BlendTec was made for!
Store in the refrigerator or freeze.
Courses Dips, Snacks