Sprouted Hummus
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| Servings | Cups |
Ingredients
- 1 cups dried chickpeas makes 2 cups sprouted chickpease
- 2 tablespoons tahini
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1/4 cup Water
- 1 tablespoon cumin
- 2 teaspoons coriander
- 1/8 teaspoon cayenne pepper optional
- pinch of sea salt
Ingredients
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Instructions
Directions Sprouting Chickpeas
- Rinse dried chickpeas and pour into a wide-mouth mason jar.
- Cover chickpeas with 3 cups of water, and then cover the mason jar with sprouting lid or cheesecloth secured with rubber band.
- Soak for 12 hours.
- Drain and rinse the beans through the cloth. Then drain again.
- Store the jar out of direct sunlight at room temperature atop a kitchen towl. Lay the jar on its side with the bottom propped up so that excess water drains onto bowl.
- Rinse and drain the chickpeas once every 8-12 hours for 3 days. The tails should be the length of the bean.
- Rinse and drain once more. If you like to keep sprouted peas for salads, air dry sprouted peas before storing in a container or plastic bag and refrigerate for up to 5-7 days.
Directions Hummus
- Blend all ingredients in a food processor or blend until creamy.
- If adding more water, add 1 tablespoon at a time until desired consistency.
- Taste for flavor, adding anything extra you like.
Recipe Notes
For more about healthy eating with Eat to Thrive, see https://eattothrive.info
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Nutrition Facts
Sprouted Hummus
Amount Per Serving
Calories 1243 Calories from Fat 549
% Daily Value*
Total Fat 61g 94%
Saturated Fat 8g 40%
Polyunsaturated Fat 9g
Monounsaturated Fat 26g
Sodium 80mg 3%
Potassium 2113mg 60%
Total Carbohydrates 136g 45%
Dietary Fiber 41g 164%
Sugars 23g
Protein 49g 98%
Vitamin A 25%
Vitamin C 41%
Calcium 40%
Iron 128%
* Percent Daily Values are based on a 2000 calorie diet.