I don’t mean to harp on about it, but the weather! How good is it? Perfect weather for an easy meal of dips and bread, eaten whilst sitting outside.
Speaking of dips, I have been wanting to try making hummus from sprouted chickpeas, rather than cooked ones, for ages. I wasn’t entirely convinced it would taste that good, but it was delicious!
So, how do you sprout chickpeas? It’s easy! Just buy the dried chickpeas and place them in a large bowl and fill with water. Soak for 8 -12 hours, making sure the chickpeas are covered in water. Rinse and drain thoroughly. I put my chickpeas in a colander over a bowl so they drain well while they are sprouting. Leave the chickpeas at room temperature and rinse and drain once every 8 – 12 hours for two days.
It is really important to keep rinsing regularly to avoid them turning nasty, and rinse again before you blend them.
I served the hummus with sprouted buckwheat bread (the bread recipe is from Day 21), sun-dried tomatoes, olives and mashed avocado – yum!
- 2 cups sprouted chickpeas
- 2 tablespoons tahini
- 2 tablespoons extra virgin olive oil
- 2 large cloves garlic
- juice of 2 medium lemons
- 1/4 cup purified water
- 1 tablespoon cumin seeds or powder
- 2 teaspoons coriander seeds or powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon himalayan salt
Blend ingredients in food processor until smooth. Eat with sprouted bread or crackers and sun-dried tomatoes, olives and mashed avocado – yum!