Raw Sprouted Chick Pea Hummus - Crumbs. Recipe for raw hummus made with home-sprouted chick peas. All very elaborate. Is it really worth making your own hummus? And is it really great eating raw?
Sprouted raw hummus (Make Your Own)
Start to finish: 10 minutes once the chickpeas have been sprouted.
200g sprouted chickpeas (from dried chickpeas)
1 tbsp tahini
Juice and zest of one lemon
1.5 cloves of garlic
2 tbsp virgin olive oil
half tsp cumin
2 tbsp water
Smoked paprika to garnish
How to sprout chickpeas:
Place 200g dried chickpeas in a container full of water overnight (8 hours).
Drain in a colander and rinse under the tap with fresh cold water. Cover the colander with a clean tea towel and place the colander (on a tray, to catch drips) somewhere out of the way.
Rinse the beans three times a day, and cover with a tea towel, for two or three days in total. They should start to sprout on day 2.
Rinse, nibble one to see that it tastes ok - if you’ve left it somewhere too warm they can go off, so just check. And then make the hummus.
Place all the hummus ingredients into a bowl and blend until smooth.
Place in a serving bowl, drizzle some virgin olive oil on it, sprinkle with smoked paprika.
Health benefits: High in fibre, protein and vitamin C. Sprouting removes some of the starches which can make legumes difficult to digest, and the nutrients are more easily accessible.
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