Zesty Raw Chickpea Sprouts Hummus
1-1/2 cups sprouted chickpeas (sprouting guidelines below)
1/2 cup + 1 tablespoon olive oil
1/2 cup fresh squeezed lemon juice
1/4 cup raw tahini
1/4 cup water (or more, depending on desired consistency)
3 cloves fresh garlic
1-3/4 teaspoon sea salt
1/2 teaspoon paprika
3/4 teaspoon cumin
1/4 teaspoon cayenne pepper (or more, depending on desired heat level)
*Chickpea sprouts take about 2-3 days to be ready.
Step 1) Completely cover your chickpea seeds with clean, filtered water and let soak overnight
Step 2) Drain and rinse the seeds thoroughly and transfer to a large single layer or mutli-tier sprouting tray (If you don’t have sprouting trays, you can keep your chickpea seeds in a large colander.)
Step 3) Rinse your seeds thoroughly 3-4 times a day – Your seeds will start to sprout around day 2, day 3 at the latest, and this is when you use them for the hummus.
Combine your sprouted chickpeas along with all of the remaining ingredients in a food processor or blender and puree for a full 5-6 minutes, until smooth. Adjust the water measurement as needed to make the hummus a tad bit on the thin side, as the mixture will continue to soak up the water for about 12-24 hours and thicken in the process. You can also adjust the measurement of the seasonings to taste, as desired. Makes approximately 1 quart of hummus.