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 and Cook Chickpeas (Garbanzo Beans)
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, cover with water, 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
Here’s what you need:
- 3 cups cooked, sprouted chickpeas, rinsed well
- 1 bunch of kale, steamed for 1 minute
- 3 to 4 cloves of fresh garlic
- 1/2 cup extra virgin olive oil
- 1/3 cup fresh lemon juice
- 1 to 2 tablespoons fresh chives
- 2 teaspoons salt
- 1 teaspoon white pepper
- 1 teaspoon chipotle powder (optional)
Makes 4 cups of sprouted hummus.
Here’s how to do it:
Make sure you’re starting with chickpeas (garbanzo beans) that have already been sprouted and cooked. Place 3 cups of the cooked chickpeas into a colander and rinse well under cool water until the water runs clear.
Put all ingredients into a high-powered blender or food processor and 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!