Prep 15 mins
Cook 0 mins
Try sprouting chickpeas, then making hummus! Lots more nutrition and it tastes good too! Instructions for sprouting are included. Prep time does not include the sprouting. So plan to sprout 2-4 days before making recipe. Recipe for hummus from Meghan Pearson,Culinary Nutrition Expert and posted on Huffpost Living, Canada.
- 473.18 ml sprouted chickpeas (mine had tails about 3/4 inch in length)
- 29.58 ml tahini (sesame butter)
- 78.07 ml extra virgin olive oil
- 1 large garlic clove
- 14.79 ml fresh lemon juice
- 2.46 ml sea salt
- 2.46 ml sweet paprika
- 14.79 ml tamari or 14.79 ml soy sauce
- To sprout chickpeas:.
- Rinse 1/2 cup of dried chickpeas and place in a wide-mouth container.
- Cover chickpeas with water, then cover the container with cheese cloth or other mesh, secure with a rubber band or tape, and let soak for 24 hours.
- Drain and rinse the beans through the cloth, then drain again.
- Store the jar out of direct sunlight at room temperature atop a kitchen towel. Lay the jar on its side with the bottom propped up so that excess water drains onto towel.
- Rinse and drain the chickpeas once every 8-12 hours for 36-48 hours (depending on how large you like your peas). The tails should be at least 1/4 inch long.
- Rinse and drain once more, and allow sprouted chickpeas to air dry. To store, place then in a container or plastic bag and refrigerate for up to 5-7 days.
- For the Hummus:.
- Add all ingredients to bowl of your food processor. Process on low until well incorporated and smooth. You will need to scrape down the sides of the bowl with a spatula from time to time.
- Enjoy with your favorite crackers, bread, or fresh crudite!
- Stores well in the refrigerator for up to a week.