Chickpea preparation – Soak 2 cups chickpeas overnight in pure water. In the morning, drain and throw away the water and rinse well. They will have swollen to make at least 4 cups soaked chickpeas. Let sprout 48 hours, rinsing 2x daily until the tails are the same length as the pea itself. You must do this process to use chickpeas RAW – it is well worth it! Chickpeas are filling, nutritious, delicious and eating your chickpeas raw renders them far more nutrient dense that boiling them. However, if you prefer to do that you can cook them for this recipe as well. Sprouted chickpeas will keep months in the freezer and a week in the fridge, so sprout lots at a time and put them in the freezer until you want to make your hummus.
2 Cups Sprouted raw chickpeas
3/4 cup tahini (unhulled is more alkaline) I make my own by putting 3/4 cup whole sesame seeds in my coffee grinder. If it won’t all fit grind half at a time. It is not as oily as the bought tahini but works just as well.
2-4 cloves garlic, minced
Juice of 2 large lemons & 1 orange
1/2 cup olive oil
1 tsp sea salt
1 tsp cumin
Big handful chickweed, some nasturtium leaves, small bunch onion weed leaves & any other herb like a sprig of parsley.
Begin by food processing the chickpeas with the citrus juice until it is still slightly chunky.
Add the rest of the ingredients & process until the desired consistency.
Enjoy!!
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