Sprouted Hummus
Ingredients
300g Sprouted Chickpeas
2 Tbsp Tahini
4 Tbsp Lemon Juice
2 Cloves Garlic crushed
200ml Extra Virgin Olive Oil
Salt & Pepper
Bread to serve (check out our super easy flat bread recipe here )
Method
Place the chickpeas in a heavy based saucepan and cover with cold water. Bring to a boil over high heat , skim any foam from the surface then reduce heat to simmer. Cover for 20 - 30 minutes until soft. Drain and cool chickpeas.
Place chickpeas, tahini, lemon juice, garlic and most of oil in food processor. Season to taste with salt and pepper. Process until smooth or desired consistency, drizzling in remaining oil with food processor running.
To garnish serve with a light sprinkle of paprika if desired.
Serve with crackers or flat bread. Hummus is also lovely with salad and very complimentary to other dishes.
Directions for sprouting Chickpeas
Chickpeas need to be soaked for 8 - 12 hours. Then sprouted using a jar for 2 to 4 days.
Sprouted Chickpeas have enhanced proteins and nutrients. During the sprouting process energy in the sprouted seed is activated making the quality of these nutrients much greater than that of cooked chickpea. Sprouting also allows for easier digestion. Chickpeas provide a rich content of protein, dietary fiber, folate and certain minerals such as iron, phosphorus, Vitamins A and C, magnesium, and amino acids.
