Though, if you want you can after sprouting cook them as you would cook dried beans.
Below I will give you the recepies on both sprouting and preparing hummus.
While you are making hummus please taste it during the preparation and adjust it to your taste. I like it where its a lot of garlic and lemon juice.
Here is how I sprouted my chickpeas and made a delicious raw hummus:
- Rinse throughly and drain twice a day for next 2-5 days until they have tiny sprouted tails (like on the picture) but make sure that they are not too long or they will taste bad. (The tame depends on how worm it is in the room where you sprout your beans and that is why it is difficult to tell exactly how long time it will take for your beans to sprout).
- Discard any beans that turn to mush or rot instead of sprout. Now they are ready to use them in the hummus recipe below.
RAW HUMMUS
Ingredients:
- 2 cups sprouted chickpeas
- 1-2 Tbsp lemon juice (or more)
- 4 Tbsp raw tahini
- 3-5 tsp ground cumin (or more)
- 3 Tbsp olive oil
- 4-8 cloves of garlic, minced
- 1 tsp himalaya salt (or more)
- 1-2 tsp smoked paprika
- 1/4 - 1/2 cup pure water
- Add all ingredietns into blender or food processor.
- Add the water, little at time, start to mix and add more water if needed or until you start to reach a smooth and thick paste (as hummus should have). But make sure that your hummus is not too runny.
- Garnish with paprika and extra olive oil.
- Eat is as it is or use it in on crackers, vegetable sticks or make a zucchini "sandwiches". Use your imagination! Enjoy!!!
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