INGREDIENTS:

345g uncooked chickpeas

2 tablespoons tahini

1 teaspoon sea salt

2 lemons, juiced

4 cloves garlic, crushed

1 cup filtered or spring water

1 pinch paprika

METHOD:

Step 1: Soak the chickpeas for 24 hours. Drain, and let sit for 2 to 4 days or until the bean sprouts are 3cm long. Rinse the beans once or twice a day.

Step 2: Bring a large pot of water to a boil. Remove from heat and let stand for 1 minute. Place the sprouted beans in the hot water and let sit for 1 minute. Drain.

Step 3: Place the sprouted beans into the container of a large food processor. Add the tahini, salt, lemon juice and garlic. Process until smooth, adding water if necessary. It will take 3 to 5 minutes to blend.

Step 4: Let sit in the food processor for 5 minutes to allow the beans to absorb as much of the water as possible. If too thick, add more water, and blend again. Taste and adjust seasonings if needed.

Step 5: Spoon into a serving dish and garnish with paprika.

 

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