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Raw Sprouted Chickpea Hummus

Raw sprouted chickpea  hummus is a great recipe for summer. Its fresh, raw and healthy and can be added as a spread on for a wrap or as a dip.

I used mine in a homemade falafel wrap.

 

  • 1 ½ Cups Sprouted Chickpeas ** ( see below)
  • Handful fresh chopped coriander
  • 2 Tablespoon sesame seeds
  • 2 Cloves of Garlic – chopped
  • ½ Medium green chilli
  • 1 Teaspoon ground coriander
  • ½ Teaspoon ground tumuric
  • ½ Teaspoon Asafoetida or Onion powder
  •  Pink Salt or Sea Salt to taste
  • Juice of 1/2 lemon

 

Method

 

Blend all the ingredients in a food processer and pulse until you have thick creamy texture.

 

Serve in a bowl on its own or as a side to any dish

**

  1. Cover dry chickpeas in filtered water and soak them for 12 hours.
  2. Thoroughly rinse and drain chickpeas twice a day for the next 2-4 days until chickpeas have tiny sprouted “tails”  (No longer or they will taste bad!).
  3. Discard any of the beans that turn to mush or rot instead of sprout.
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