Hand Mashed Sprouted Chickpea & Smoked Aubergine Hummus

Hand Mashed Hummus of Sprouted Chickpea & Smoked Aubergine

  • Servings: 2-4
  • Difficulty: easy
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Sprouted Chickpea & Smoked Aubergine Hummus








Following on from my previous happy experience with hand mashed hummus, I decided to make another variation using the same gadget free method.

In this totally experimental recipe, I have combined sprouted chickpeas with some smoked aubergine. Addition of some toasted seeds and walnuts takes this one to another level.

heavenly, tempting, mealy hummus you won’t be able to resist

Like my previous hummus recipes this, too, is simple.  The only time consuming aspect is the soaking-and-sprouting-the-chickpea stage. Chickpeas can take anything from 48 hours upwards to sprout.

If you want to try this recipe but don’t have the patience to go through the sprouting process, you can make it with regular boiled chickpeas.


1 cup dry chickpea

1 Medium size aubergine

2 Heads of garlic

Juice of 2 lime/lemon

5-6 Red bird’s eye chilli

2 Tablespoons seeds of your choice (I used pumpkin and sunflower)

50 Grams walnut

1-2 teaspoons smoked paprika

2 Tablespoons tahini

2 Tablespoons olive oil

Salt to taste


  1. Soak the chickpea for 5 to 6 hours and then drain and leave for sprouting. This process can take anything from 2 to 3 days.
  2. If you don’t intend to sprout, simply soak the chickpeas for 5 to 6 hours.
  3. When you are ready to prepare the hummus, boil the soaked or sprouted chickpeas along with one cup of water and a pinch of salt till meltingly soft.
  4. Drain and set aside to cool, reserving the liquor.
  5. Mash the hummus either with your hand or the back of a spoon or a potato masher. Best to do this while the chickpeas are still a bit warm, don’t wait for them to get completely cold.
  6. Wash the aubergine and rub a bit of oil all over it.
  7. Grill the aubergine till soft. Alternatively, you can put the aubergine directly on gas flame for char-grilled version.
  8. Once the aubergine has cooled down, peel and mash or coarsely chop it.
  9. Toast the seeds and walnut till they turn a couple of shades darker.
  10. Set aside to cool. Once cool, break down the walnut into pieces with your hands or a knife.
  11. Peel and grate the garlic.
  12. Peel and finely slice the chilli.
  13. In a large bowl, add the mashed hummus, chopped aubergine, grated garlic, sliced chilli, smoked paprika, 1 tablespoon olive oil, tahini, juice of lime or lemon and salt to taste. Mix well.
  14. If you feel that the mixture is too stiff, gradually add some of the cooking liquor till you get the consistency desired.
  15. Next, add the toasted seeds and walnut pieces and again mix everything thoroughly.
  16. Transfer to a serving bowl or a shallow dish, cover and refrigerate for a couple of hours.
  17. Bring the hummus down to room temperature and drizzle the remaining olive oil and sprinkle some smoked paprika before serving.


  1. Garlic is a matter of personal preference. I like garlicky hummus so used 2 heads. Use one head or a few cloves if you are not a big garlic fan.
  2. If you can’t get hold of tahini, here’s my recipe for homemade version.

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