Wednesday, May 23, 2012

Sprouted Hummus

Whenever I make hummus, I think of my amazing friend Nir who loves food and has shared with me the superb hummus that his mother makes.  While I have yet to get my hands on their secret family recipe sculpted from generations of hummus making, this version is just as delish and more figure friendly than traditional hummus.  My Sprouted Hummus delights the palate without zapping energy or bogging down the digestive enzymes thanks to the use of raw and sprouted chickpeas.  Rich in enzymes and life force, these sprouted chickpeas make for a nutty, fresh hummus that even the greatest of hummus snobs (a.k.a. my sister who reminisced about the amazing food she had in Turkey while she downed the bowl of hummus I made) will .
Yields About 2 cups
2 cups sprouted chickpeas (if you want to make hummus but don't have sprouts on hand, use a 15-oz    
                                           can of chickpeas)
1 tbsp raw tahini
2 tbsp freshly squeezed lemon juice*
1/4 tsp ground cumin
1/4 tsp paprika
1/2 tsp Himalayan salt or sea salt
1 - 2 cloves garlic 
1 tbsp extra virgin olive oil  (or garlic oil if you don't have fresh garlic on hand)

*if your lemon feels dry, roll it on the counter to release juices or, if really dry, place your lemon in a small bowl of very hot water for about a minute.

1.  If you have a food processor, lucky you.  Use it.  If not, like me, use a blender.  Adding about 1/2 cup at a time, blend all the ingredients in a blender.  Once blended, remove, put in a bowl and then blend the next 1/2 cup until it's all blended.  
2.  If you have difficulty blending, stop the blender, churn the ingredients with a spoon, then blend again.
3.  Add all blended ingredients back into the blender for a quick mix at the end.
4.  Serve with pita, pita chips, with falafel, use as a dip for cut veggies, or spread on a sandwich or wrap! Enjoy!


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