Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
Buy the #EatForThePlanet book



Sprouted Meyer Lemon Basil Hummus [Vegan, Gluten-Free]

If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

This creamy hummus provides an aromatic unique version of your favorite spread. The sprouted chickpeas are blended with fresh basil and Mayer lemons and the result is a lighter, perfumed version of hummus that goes perfectly with warm weather and springtime.

Sprouted Meyer Lemon Basil Hummus [Vegan, Gluten-Free]


  • 1 cup chickpeas beans, dry (2 cups cooked)
  • 1/2 cup basil
  • 1/4 plus 2 tablespoons cup tahini
  • 3 tablespoons water
  • 1/2 cup olive oil
  • 1 Meyer lemon, segmented
  • 1 large clove garlic
  • 1 teaspoon salt
  • Meyer lemon zest
  • Basil leaves
  • Cucumber, diced into small cubes


  1. Soak the beans overnight, by placing them in a large bowl and covering them with water. They will expand to over double their size so make sure you cover by several inches of water to allow for expansion. Soak overnight for at least 12 hours then drain and rinse well.
  2. Leave them in a covered glass bowl in the refrigerator for 4-5 days or until they sprout. Rinse them once a day.
  3. If you’re using raw beans and want to cook them, rinse the beans then put them into a pot and cover with several inches of water.
  4. Bring the water to a boil and then reduce it to a simmer on medium heat for about 40-60 minutes or until soft. Depending on the type and freshness, sometimes they may take even longer.
  5. Make sure and check on them at 30 minutes.  They should be very fairly tender pressed between your fingers but not too mushy.  Pinch each bean to remove the skins. This will ensure a creamy hummus.
  6. Add all the remaining ingredients to a food processor and purée them until they’re smooth.
  7. Scrape the sides and bottom at least once. Scoop this into a large bowl and then drizzle some olive oil and garnish it with basil, Meyer lemon zest, and cucumber.





Stephanie has been into healthy vegetarian and vegan ways of cooking ever since she was a teenager. She believes that beauty comes from the inside out. Eating organic, non-GMO high nutrient foods helps keep your body healthy, disease free, feeling good, and looking young. Stephanie is dedicated to pursuing an inspiring and creative lifestyle. Her focus is on the beauty and creativity of food, wine, recipe developing, styling, and photography.



Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Raspberry Mocha Macarons [Vegan]

Raspberry Mocha Macarons 1

Artichoke ‘Lobster’ Roll [Vegan]

artichoke roll

Apple Muffins [Vegan]

Turkish Bread Sandwiches [Vegan]

Turkish Bread Sandwich

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “Sprouted Meyer Lemon Basil Hummus [Vegan, Gluten-Free]”

Click to add comment

Subscribe to our Newsletter

Follow us on

Do Not Show This Again


Submit to OneGreenPlanet

Terms & Conditions ×