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Organic, Grain Free, Gluten Free, Paleo Recipes and Thyroid Health

Sprouted Lentil Hummus (Grain Free, Gluten Free, GAPS)

This sprouted lentil hummus has become one of our favorites. We enjoy it with bell pepper and seed crackers, but you could also use carrots or celery.

I enjoy lentils and prefer to sprout them before eating. The sprouting process neutralizes enzyme inhibitors and removes phytic acid found in nuts, seeds, grains, beans and legumes. I’ve read many articles (mainly from the paleo/primal point of view) suggesting to avoid legumes completely because of their enzyme inhibitors, but if there’s a way to neutralize these enzymes, I’m OK occasionally including them in my diet.

Soaking and sprouting are really simple. I just cover the food with water and let it sit on the counter for 7-24 hours. If you have the extra time, sprouting lentils can increase nutrient density and make them easier to digest. I usually place the bowl of sprouting lentils on top of my refrigerator so it’s not in the way while I cook.

This sprouted lentil hummus has become one of our favorites. We enjoy it with bell pepper and seed crackers, but you could also use carrots or celery.

I like to have healthy snacks waiting for my girls when they arrive home from school. They usually arrive tired, needing a little nourishment, and this hummus has become one of their favorites. We enjoy it with bell pepper and seed crackers, but you could also use carrots, celery or another cracker to scoop up the dip.

Makes 1 cup

Cooked Lentils

If you do not soak the lentils, then add an additional 1 1/2 cups of water and increase the cooking time to 20-30 minutes. ( click here for step-by-step instructions)

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Ingredients

Instructions

  1. Place lentils and water (or chicken stock) in a medium sauce pan. Bring to a simmer, reduce heat to low and cook for about 10 minutes, until lentils are soft.
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https://deliciouslyorganic.net/lentil-hummus-recipe-grain-free/

 

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43 Comments

  1. Pru

    August 27, 2012 at 8:46 am

    My daughter is allergic to coconut could I substitute regular milk for this in the cashew cream recipe? She is allergic to wheat, white sugar (we think sugar beats but not sure), oranges & bananas also ... so it is hard for us to use many of the substitute milks on the market right now thankfully she can have regular milk.--Pru
    Reply to this comment

  12. Nancy

    September 21, 2012 at 5:25 pm

    Zowie! We made this recipe tonite and my taste buds are still dancing. This is definitely a keeper and I love that the lentils are sprouted. BTW, this was my first foray into sprouting lentils, and thanks to your tutorial, it worked just fine. Thank you, thank you, thank you!!!
    Reply to this comment

  13. Geogia

    March 11, 2013 at 5:50 pm

    Carrie, this sounds awesome. Will make it tomorrow for the kids to eat as part of their lunch! Will let you know how they like it. And honestly, I cannot wait to have some. You just made me hungry :-)
    Reply to this comment

    • Deliciously Organic

      August 26, 2013 at 7:38 am

      The cashew cream can be added to smoothies, or used in grain-free bread recipes like this one: https://deliciouslyorganic.net/the-unprocessed-kitchen-paleo-bread-grain-free-gaps/
      Reply to this comment

    • Deliciously Organic

      August 26, 2013 at 7:38 am

      Wow! 5 cups. That's a ton! :) I like to make lentil cakes or Warm French Lentils. Here are some links. Lentil Cakes: http://roostblog.com/roost/lentil-cakes-with-pesto-wilted-greens-lemon-thyme-zucchini-f.htmlWarm French Lentils: http://www.foodnetwork.com/recipes/ina-garten/warm-french-lentils-recipe/index.html
      Reply to this comment

  21. Lisa

    February 25, 2018 at 11:28 am

    I love the idea of sprouted lentil hummus! But I can't seem to find the recipe for the hummus...only the sprouted lentils. I can tell there was a recipe here at one time because of the comments. Can someone help! I need to make this!
    Reply to this comment

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