I’ve been reading a lot about sprouting legumes and seeds. I’m still right at the beginning of my journey into the idea of sprouting but I’m embracing it because it’s so easy and really great for someone like me who just likes to set things up and then forget about them for while (generally not on purpose).
Sprouting seems to activate legumes and seeds to enhance the nutritional benefits and make them easier to digest, there is a lot of different information out there about the pro’s and con’s (generally only if you aren’t being sensible and using clean jars etc) but there are a few great articles that I’ve been using and would recommend as a good source of comparative information – after all, we all know by know that we need to question everything we read and make our own decisions along the way.
Check out Why Sprout, Sprouting at Home, Easy Guide to Sprouting for lots of interesting discussion and ideas of what you can sprout, why you could sprout and the sorts of things to consider if you are embarking on your own sprouting adventures.
1 cup of dry chickpeas (2 cups sprouted)
1 Tbsp sea salt
1 Tbsp cumin
1 Tbsp paprika
5 Tbsp tahini
Juice of one large lemon
3-4 cloves of organic garlic
To begin the process you must first turn your dried chickpeas into sprouted chickpeas. You don’t need any special materials. Just a jar and a nice thick piece of muslin with a rubber band over the top to maintain airflow and allow the water to get in and out. I’ve done it a few different ways over the past month or so but I’ve found that this guide is pretty easy to follow and has worked well for us. I’m really happy to recommend while I’m still busy figuring out exactly what works best for us in our freshly sprouted kitchen.
Once you’ve got lovey sprouted chickpeas then you’re ready to rock. Put 3 cups of water in a pot on the stove and when it comes to a bowl drop your little sprouted chickpeas right in. It will take a few minutes for the water to return to boiling point. When it does, boil your chickpeas for about 3 minutes and then pull them out and strain them right away. It’s important to cook your sprouted chickpeas to be sure that they are really safe to eat and to enhance the taste (they don’t taste great if you don’t, trust me).
Add all of the ingredients to a food processor and pulse until lovely and smooth. If your hummus is a bit thick slowly add water while blending until it reaches the right consistency. I use about 1/3 of a cup to make a nice thick, smooth dip.
Sprinkle with a pinch of paprika, some sesame seeds and a little olive oil and serve chilled if preferred and will keep in the fridge in a well sealed jar for up to a week. But I highly doubt it will last that long.
It’s hands down the best hummus I’ve had in ages… and seriously, who doesn’t love hummus?