- Ingredients:

1 cup sprouted chickpeas (*) (**)

2 – 3 TBSPS tahini

salt to taste

juice of 1 1/2 lemons

3 cloves garlic minced

1/2 to 1 cup water

2 TBSPS olive oil

1 tsp cumin

pinch paprika (optional)

pinch cayenne (optional)

- Directions:

1. Process all ingredients adding water until desired consistency. Taste for seasonings and adapt to your own taste.

(*)To sprout your own chickpeas, soak them over night. Then next morning rinse them very well, drain until there is no water left, and place them in a mason jar. Put a strainer on top of the mason jar, and then holding the jar together with the strainer, put it upside down in a small bowl so all the excess water can drain and it gets air flow. Make sure you rinse the chickpeas at least twice a day very well. They should be sprouted in 2 or 3 days. While sprouting keep away from direct light.

(**)I read over and over online to boil a pot with water, remove from heat and then soak chickpeas in the water for 1 minute and then drain them, claiming that if your skip this step the hummus would have a really bad taste to it. What I did instead was I boiled the water, removed it from the heat, and I waited until I could touch the water and not get burned and then I soaked the chickpeas in there for a couple of minutes. I don’t know if it made a difference, but I did not want to put my sprouted chickpeas in boiling water nor did I wanted it to taste bad. Lucky for us, the hummus ended up tasting really good =)

Chickpea Hummus