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Sprouted chickpea hummus by Evan Pemberton (Chef Consultant)

sprouted chickpea hummus

Preparation time: 10 min

Sprouting time: 2-3 days (see sprouting guide)

Cooking time: 40 min

Ingredients

  • 500g Sydney Sprouts chickpeas (sprouted 2-3 days)
  • 1/2 tsp celtic sea salt
  • 3 tbsp lemon juice - freshly squeezed
  • 1 small clove garlic, minced
  • 1 tbsp unhulled tahini 
  • 1/2 tsp cumin
  • Warm filtered water or cooking liquid to adjust consistency

Optional

  • 100g hemp seeds soaked 2-3 hours
  • Extra virgin olive oil to garnish
  • Sumac to garnish

Equipment

  • High speed blender
  • Rubber spatula

Method:

  1. Soak hemp seeds in filtered water for 8 hrs in the refrigerator.
  2. Sprouted chickpeas can be used raw or cook slowly without salt until soft.
  3. Blend chickpea (and hemp) until a smooth paste. Remove from blender and set aside.
  4. Add lemon juice, garlic, cumin and tahini and blend. The tahini will thicken and cease. Add a little cooking water or filtered water and blend again to form a light, smooth sauce. 
  5. Add the chickpea puree and bend again.
  6. Adjust consistency by adding more or less cooking water or filtered water until you get a light paste. It will thicken further as it rests.
  7. Adjust the seasoning to your preferred taste with salt, garlic, lemon or cumin. 
  8. Enjoy as a dip garnished with extra virgin olive oil and Sumac or as a spread on sandwiches