makes 2 cups sprouted chickpease
pinch of sea salt
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.
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.
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