Sprouted Chickpea and Sweet Potato Hummus in Instant Pot {Video}

This sprouted chickpea hummus is easy on digestion, protein packed and nutrient dense. The added sweet potato makes the hummus so delicious, and a great recipe for the picky eaters who should be eating more vegetables.

The additional sweet potatoes requires no extra cooking time, because we are popping the chickpeas and sweet potatoes in the Instant Pot altogether. You can even get a side dish of sweet potatoes out of making this hummus recipe for the next meal.

Sprouting Chickpeas

Sprouting chickpeas can break down the anti-nutrients to make the chickpeas more digestible, and more nutritious. If you experience digestive troubles with beans, soaking and sprouting them before cooking are worthy of a try, before you give up on beans all together!

See this post for full instructions to sprout any kind of legumes, grains and seeds, including a video to make your own sprouting jar.

There is a saved story on my Instagram in which you can see the progress of my chickpeas sprouting last week. Since we are eating the chickpeas not the sprouts, it’s not necessary to wait for the sprouts to be fully grown. I had a super busy past week launching my Safer Skincare Facebook Group (love to have you join me there!), therefore I let my chickpeas sprout a little long for 3 days. Life happens and 3-day spouted chickpeas are totally fine to use. Otherwise, your sprouted chickpeas can be ready at around the 2 day mark, or whenever you start to see the tip of your chickpeas’ sprout poking out.

Cooking with Instant Pot

This sprouted chickpeas and sweet potato hummus was a requested recipe last year, after I posted a video on “sprouting and cooking with sprouted legumes”.

The recipe I am writing out in this post is the same recipe as showed in the video below, however, with an update using Instant Pot (see the Instant Pot I use) to cook both the sprouted chickpeas and sweet potatoes to cut down cooking time by roughly an hour.

Instant Pot cooking tips:

• Cook the sprouted chickpeas and sweet potatoes together in the same batch to save time and energy.
• Place the sweet potatoes on a trivet for steaming, while boiling the sprouted chickpeas underneath.
• Cook more sweet potatoes than required for this recipe, to have extra sweet potatoes as a side dish at the next meal.

Don’t have an Instant Pot? The chickpeas and sweet potatoes can be cooked on stove top too. Stove top cooking will likely take an hour longer, give or take, depending on the chickpeas and the time you have let them soak and sprout.

Watch Sprouting and Cooking with Sprouted Legumes

I made this video above last year. The other 2 recipes referenced in the video can be found at:

• How to Grow Sprouts + Health Benefits
• Sprouted Salad + Tahini Lime Dressing

Collagen in Hummus

There is a special ingredient I used in this recipe – collagen to add quality protein to support joint, skin and gut health. The amino acids found in collagen are the most abundant in our body, also the most needed to maintain good health, therefore irreplaceable by plant proteins.

The collagen I use comes from Brazilian pasture-raised cows, whose diet untouched by hormones, antibiotics, chemical fertilizers or pesticides.

Earth Month Sale

For this week only, from April 16 to April 22, 2018. You can take advantage of the earth month sale for great savings on collagen and other Perfect brand products. I also use Perfect brand gelatin (recipe), aquatic greens, desiccated liver, fermented kale and 3 grass blend to name a few.

Because I always want the best for my readers, I even have an exclusive coupon code for you. Use YANG10 at checkout for an additional 10% off. My discount code is stackable with the earth month sale discount, for up to a total of 45% off.

You can be sure that your purchase is good for the planet too, because when you order in April, a tree will be planted!

5 from 15 votes

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Sprouted Chickpeas and Sweet Potato Hummus in Instant Pot

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

 

This sprouted chickpea hummus is easy on digestion, protein packed and nutrient dense. The added sweet potato makes the hummus so delicious, and a great recipe for the picky eaters who should be eating more vegetables.

Course: Snack

Cuisine: American, Greek

Servings: 4

Calories: 257 kcal

Author: Yang

Ingredients

• 3/4 cup dried organic whole chickpeas
• 5 cloves garlic
• 1 1/2 tsp sea salt or Himalayan salt
• 3 tbsp tahini
• 1 sweet potato, approx. 1 cup (although I only need 1 sweet potato for the hummus, I cook more in the same batch and serve the rest with meals or use in other recipes. See notes below for alternatives.)
• 1/4 cup fresh lemon juice, approx. juice of 1 large lemon
• 2 tbsp hydrolyzed collagen peptide (use couple code YANG10 for 10% off)
• filtered water for sprouting and cooking

Instructions

Sprouting Chickpeas

1. Rinse and then soak chickpeas in at least 2 cups of water for 12 hours. The chickpeas should be doubled in size at this point.

2. Rinse again and drain water. Let the chickpeas rest in a sprouting jar upside down at 45 degree angle. You can use a sprouting lid with any mason jar. I make my own sprouting lid. Keep the jar in a dark spot in the house. Rinse and drain the chickpeas every 8 to 12 hours. 

3. As soon as you see sprouts start to come out, the chickpeas are ready. It will take roughly one and a half days not including the soaking time. 

Cooking the Chickpeas and Sweet Potato in Instant Pot

1. Rinse the sprouted chickpeas and place them in the Instant Pot. Add a trivet, and then place sweet potatoes on the trivet. I cook more sweet potatoes then called for in this recipe, to have extras as a side dish for the next meal.

2. Add 2 cups of water into the Instant Pot. Secure the lid and close the pressure valve. Set the Instant Pot to high pressure cooking for 15 minutes.  

3. When cooking is done, turn off the Instant Pot. Release the pressure by opening the pressure valve. Open the lid of the Instant Pot.

4. Remove the sweet potatoes from the Instant pot, then the trivet, then the chickpeas.  Separate the cooked chickpeas from the cooking liquid.  Reserve the cooking liquid for now.

Making the Hummus

1. In a food processor (the one I use), combine cooked chickpeas, sweet potatoes with skin removed, garlic, tahini, salt, freshly squeezed lemon juice, and collagen peptide (use coupon code YANG10 for 10% off). Whiz until all blended. If too thick, add a couple spoons of the preserved chickpea cooking liquid, until desired consistency is reached.

2. Taste the hummus and add more salt if needed. 

Recipe Notes

1. See this post for general directions of sprouting any legumes, grains and seeds, including a video on how to make your own sprouting jar. 
2. This hummus recipe can be easily changed up, by incorporating different vegetables. Root vegetables such as beets, winter squashes are all great options to be cooked in the Instant Pot alongside the chickpeas.
3. Since we are turning on the Instant Pot, I recommend cooking a few more sweet potatoes than required in the same batch. It will get you a side dish of sweet potatoes for lunch or dinner while you make this hummus recipe.
4. Prep/cook time specified do not include sprouting time.