Go Back

Oil-Free Sprouted Chickpea Hummus Trio

I like making my hummus oil-free, a little different than traditional hummus with uses extra virgin olive oil, but you can definitely drizzle a little into the mix, or finish it with a light drizzle in your serving bowl.
Author Noelle Parton


  • Sprouted chickpeas or at least soaked properly, cooked
  • Lemon juice
  • Tahini if I don't have any on hand, I add cumin instead!
  • Fresh garlic
  • Himalayan sea salt
  • Water
  • For the spicy hummus: finely chopped jalapeños
  • For the beet hummus: fresh beets peeled and raw
  • For the pesto hummus: fresh basil extra garlic, and nutritional yeast


  1. Place your amount of sprouted chickpeas into a blender or food processor.
  2. Begin with small amounts of the next four ingredients. Depending on the batch size your making will obviously determine the quantity of the other ingredients you use. The lemon gives that bright acidity, the tahini a smoky and nutty tone, the fresh garlic a nice bite, and the salt to enhance it all.
  3. Blend these until desired consistency, using water to help thin it out. Leave a little chunky or blend until completely smooth and creamy (my preference!).
  4. Taste. Do you want more lemon or tahini? Does it need a bit more garlic or just a little more salt? Add more if desired.
  5. For the spicy hummus: mix in as much jalapeño as you'd like, which will depend on how spicy your peppers are and how spicy you like. So, it is important to taste as you go.
  6. For the beet hummus: peel your beets and pop a few into your blender. Blend until completely puréed. Taste and add more beet if desired.
  7. For the pesto hummus: add several bunches of fresh basil, a few extra cloves of garlic, and a few good shakes of nutritional yeast (the more, the better in my opinion). Blend until well incorporated. Taste. Does it need more basil flavor? How about that delicious cheesy flavor? Add more if desired.