Sprouted Chickpea Hummus

by Edward Daniel
Life invigorating Sprouted Chickpea Hummus infused with olive oil, tahini, garlic, lemon juice, salt and pepper, topped with sweet paprika.

Savour something smooth as it slides down your throat.

Life invigorating Sprouted Chickpea Hummus infused with olive oil, tahini, garlic, lemon juice and a trace of salt and pepper, topped with sweet paprika.

This dish will overcome any hurdle that vegan food can’t be simple to make.

Make this:

  • When you’ve got a party and need a scrummy dip that’ll go with all the crackers and tortilla chips
  • When you’ve got a last-minute dinner party and need a quick and dirty starter that’ll have you
  • When the lads are over for poker night and you a snack that’ll fix hunger pangs to go with your lager

Sprouted Chickpea Hummus was inspired when having a raw potluck – a dish that’d satiate appetites and be quick to rustle up.

Not only is this live food but there is a certain nuttiness to the chickpeas which is sometime lost through cooking them.  Still this Sprouted Chickpea Hummus retains its creaminess assisted by the tahini, oil and lemon juice.

Hummus is a Middle Eastern dip. Tahini provides the ying and chick pea the yang – aligning perfectly in this dish.  High in fibre it promote good gut health.

Love.

Edward x

Life invigorating Sprouted Chickpea Hummus infused with olive oil, tahini, garlic, lemon juice, salt and pepper, topped with sweet paprika.
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Serves: 4 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 100g chickpeas
  • 3tbs olive oil
  • 2tbs raw tahini
  • 30ml filtered water
  • 1 clove garlic
  • 1/2 lemon, juice
  • Pinch of salt and pepper
  • ½tsp sweet paprika powder

Instructions

  1. Sprout the chickpeas by soaking in water for 24 hours. Drain the chickpeas and place in a colander over a bowl. Cover with a cloth for 48 hours at room temperature. The chickpeas should start to sprout.
  2. Remove about 30g of chickpeas. Cover with paprika and a dash of olive oil. Set aside as garnish.
  3. Place the tahini, oil, juice, garlic and salt and pepper in a blender. Blend well.
  4. Add in the chickpeas and pulse roughly. Transfer to a serving dish.
  5. Garnish with the paprika covered chickpeas. Drizzle oil over.
  6. Serve with bread or whatever takes your fancy.

 

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