Sprouted Chickpea Hummus
Gratitude to chris from MK RAW
I am a BIG fan of hummus and can eat it anytime on toast for breakfast or a snack, for dipping veggies you name it.
I have been looking into sprouted foods. As they offer a powerhouse of goodness, natural sources of vitamins, chelated minerals, enzymes, and amino acids (protein). In simple terms there is a whole heap of energy compacted in seeds, nuts etc but laying dormant. That is until they are soaked activating that energy, left to germinate in a warm spot and BANG all that energy turns to superfood ready for the the body to absorb all that glorious goodness.
I’m not going to give you instructions on how to sprout as it really depends on how you want to do it. Check out this great link for a wealth of sprouting information. Also a great website for anyone interested in adapting a raw food vegan diet
So after I sprouted some chickpeas I searched for sprouted chickpea Hummus and came across this recipe. I will note that it’s not your standard Hummus of course this is a raw sprouted version but I really love it and you can just tell its full of super goodness!
What you need:
2 cups sprouted chickpeas, rinsed
2 Garlic cloves, crushed
3 tablespoons raw tahini
4 tablespoons lemon juice
½ teaspoon Sea or Himalayan crystal salt
1 tablespoon water
What you do:
Add all ingredients to a food processor and blend. This won’t be super smooth but will have a texture to it.
Serve up with some fresh cut veggies and enjoy a great work time snack.