0 (0)

Sauces and Condiments, Vegetarian

Sprouted Garbanzo Hummus

Sprouted Garbanzo Hummus
Gary Friedman / Los Angeles Times

Every week at the farmers market I walked by the sprout vendors' tables. Their sprouts looked like collections of multicolored beads all sorted neatly into a patchwork of square boxes--pale orange lentils, golden garbanzos, brown kernels of wheat and dark ... Read more

Total time: 40 minutes | Makes about 2 cups hummus
  • 1/2 pound sprouted garbanzo beans, about 1 1/2 cups
  • Salt
  • 2 to 3 cloves garlic
  • 1/4 cup tahineh
  • 4 to 6 tablespoons lemon juice
  • 1 teaspoon toasted sesame oil
  • Dash hot paprika
  • 2 tablespoons virgin olive oil, optional

Step 1Place the garbanzos in a stainless steel pot with about 3 cups of water and 1/2 teaspoon of salt. Bring to a boil, skim the foam off the top, then turn down the heat and simmer the garbanzos for about half an hour. Taste a garbanzo bean--it should be tender but not mushy. You can cook the beans longer, but it probably won't make any difference to their texture.

Step 2Allow the beans to cool, then strain them in a colander, reserving the liquid. If you like, you can run water over them and rub them gently between your fingers to loosen the skins, which can be discarded, but this is not a necessary step.

Step 3Pulse the garlic in a food processor until minced, then add the garbanzos, tahineh, 4 tablespoons of lemon juice, the sesame oil and a dash of spicy paprika (I like Piment d'Espelette). Process briefly, then add 3 or 4 tablespoons of the reserved bean liquid and process again until very smooth, about 3 to 4 minutes.

Step 4Taste the hummus and adjust the flavor with more lemon juice and more salt as needed.

Step 5To serve, spoon the hummus into a shallow bowl and smooth the top, then drizzle it with some good olive oil.


Saucy pumpkin cocktail
Saucy pumpkin cocktail

Rapini with linguica and golden roasted potatoes
Rapini with linguica and golden roasted potatoes

Monsoon Cafe Calamari Tempura
Monsoon Cafe Calamari Tempura

Stewed Rhubarb and Raspberries
Stewed Rhubarb and Raspberries

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Sauces and Condiments

Sweet, aromatic soy sauce (fu zhi jiang you)
Roasted tomato confit with bacon fat
Eggplant With Tahineh and Toasted Pine Nuts