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.

Learn to Sprout and Cook with Sprouted Legumes

Related: The Other 2 Recipes Referenced in the Video

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

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.

Collagen in Hummus

Collagen is the special ingredient I used in this recipe – 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.

Because I always want the best for my readers, I even have an exclusive discount code for you. Use YANG10 at checkout for 10% off for great savings on collagen and other Perfect brand products. My discount code is stackable with other promotions such as the volume discount, and free shipping offer.

I also use Perfect brand gelatin, bone broth powder, aquatic greens, desiccated liver, fermented kale, MCT oil and 3 grass blend to name a few.

Cooking with Instant Pot

Using Instant Pot (see the Instant Pot I have) to pressure-cook both the sprouted chickpeas and sweet potatoes cut down cooking time by roughly an hour.

Here are some Instant Pot cooking tips for this recipe:

• 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.

Related: More Instant Pot Recipes You Will Love

• Instant Pot Osso Buco (Low-Carb, Paleo)
• Instant Pot Beef Bone Broth
• Cheesy Veggie-Stuffed Meatloaf
• Instant Pot Sticky Rice Steamed Pork Ribs
• Instant Pot Beef Brisket Stew with Daikon Radish
• Shredded Chipotle Beef Tacos
• Instant Pot Beets Salad (Paleo, Whole 30, Vegan)
• Instant Pot Forbidden Rice & Red Bean Congee
• Instant Pot Shiitake Ginger Chicken Bone Broth (All Purpose Asian Stock)

Let’s connect on social media!  Find me on Facebook, Instagram, and Twitter. Subscribe to my newsletter for free nourishing recipes and blog updates delivered to your inbox.

5 from 1 vote

Print

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, yielding approx. 1 cup (cook more if you want to save some for next meal or other recipes. See recipe notes #2 for alternative vegetables.)
• 1/4 cup fresh lemon juice
• 2 tbsp hydrolyzed collagen peptide (use discount 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 on your mason jar at home. 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 discount 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.