YOU WILL NEED
• 2 cups of soaked and sprouted and cooked chickpeas
• half a cup olive oil
• 4 crushed garlic cloves
• Juice of 1 lemon
• 3 tablespoons of organic tahini
• 1 teaspoon cayenne pepper
• 1 teaspoon smokey paprika
• 2 teaspoons ground cumin
• 1/4 cup water
• celtic sea salt and pepper to taste
Soak dried chickpeas for 8-24 hours in filtered water and some celtic sea salt. Strain and rinse. To sprout leave in jar with a cover for a few days on the counter to sprout. Rinse and drain a few times a day with fresh water. In a day or two you will see little tails sprouting and then cook in filtered water or if you don’t want to sprout you can cook them straight after soaking. Once they are cooked, add them to the blender.
“Soaking and sprouting removes the phytic acid making them much easier to digest. Phytic acid is present in the bran of all grains and inhibits absorption of calcium, magnesium, iron copper and zinc. Sprouting also neutralises enzyme inhibitors present in all seeds.” Sprouting also increases the vitamin C and vitamin B content. From Nourishing Traditions by Sally Fallon.
Add all the ingredients except the water.
Blend on high until smooth, stopping every now and then to make sure the ingredients are down with the blade. Use a spatula when the blender is off if necessary.
If the hummus is too thick, add the water slowly.
Taste the hummus.. add more of the spices and salt and pepper to suit your tastebuds. Serve with paprika and olive oil.
Options.. add a handful of fresh coriander, or some roasted capsicum for different flavours. Get creative and experiment!