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