By Chef: Sarah Britton
Posted: May 24, 2017
Did you know that there are up to 100 times more enzymes in sprouts than in uncooked fruits and vegetables? Enzymes are needed for nearly every biochemical process that takes place within your body – sprouts are clearly a beneficial food to consume. And this recipe is loaded with them! Instead of cooked chickpeas from a can, this recipe calls for sprouted chick peas loaded with nutrition and enzymes.
Check out Sarah’s blog post for full instructions on how to sprout your own chickpeas.
- 2 cloves garlic
- 1/3 cup / 85ml raw tahini
- ½ tsp. fine salt, to taste
- 2 tsp. ground cumin
- ¼ tsp. smoked paprika (optional)
- zest of 1 lemon
- 4 Tbsp. freshly squeezed lemon juice
- 4 Tbsp. cold-pressed olive oil
- 4 cups / 500g sprouted chickpeas (start with 1½ cups / 300g dried chickpeas)
- Pulse the garlic in the food processor until minced.
- Add all other ingredients, except for the sprouted chickpea and blend until you have a paste.
- Add the chickpeas and blend on high until as smooth as possible. Season to taste and adjust more salt / spice if desired.
To achieve an even smoother consistency, scoop hummus into a high-speed blender and blend on high for an additional 10-15 seconds. Serve immediately and store leftovers in an airtight container for up to five days.