This was a first for me, and what a curious experience! This hummus has a bit more of a light and refreshing fell and taste compared to the more oily versions you typically see. This batch turned out larger than I thought it would as you can see how the chickpeas tripled in size!
24 oz. Sprouted Chickpeas
1/3 Cup Fresh Squeezed Lemon Juice
3 Cloves of Garlic, chopped
1 tsp. Sea Salt
1-2 tsp. Ground Cumin
1/4 tsp. Paprika
1/2-1 Cup Water, add to get your desired consistency
How to sprout dried chickpeas: Soak 1 cup of dried chickpeas in water for a full day, drain next day and rinse off chickpeas every few hours if possible. They should sprout to 1/4” long in 2-3 days, so plan ahead for this recipe.
After they are sprouted, put them in a blender or food processor with S-Blade along with the rest of the ingredients except for the water. Blend together and add water gradually until you get the desired consistency. Pair with celery sticks, bell pepper slivers, or cucumber slices for a light snack.