January 21, 2017

Sprouted Bean Hummus

If you’ve been watching my stories on saving money on our grocery haul you’ll know we pretty much buy everything as single ingredients and make food from scratch.  With a little time and effort it saves a lot of cash, and usually gives you a cleaner, more nutritious product! Hummus is actually really easy to make yourself, and if sprouting is intimidating to you, don’t do that part – it works just as well without.  I like to sprout the garbanzo beans/chick peas because it makes them more nutritious and easier to digest and once you plan and get into the habit it’s actually not hard!

INGREDIENTS
3 cups soaked, sprouted, and cooked chickpeas
1 cup water,
juice 1 lemon
2T tahini
3T raw apple cider vinegar (we use this one) 
2T cumin
lots pink salt
black pepper
2T avocado/olive oil
Zest of half a lemon
Screen Shot 2017-01-20 at 9.54.18 PM
Start 3 days ahead by soaking 2 cups dried raw (not canned!) chick peas. Soak them overnight in filtered water, then in the morning drain them, rinse them, and leave them in a sprouting jar in your kitchen. (I set mine on top of the fridge, just don’t forget they’re there!)
Then just toss and rinse them about every 8 hours for 2 days and you’ll start to see them sprout!  Rinse them and add them to a pot with water to cook just as you would if they weren’t soaked.  Bring them to a boil then reduce the heat so they’re simmering, and leave them to cook for 45 minutes until they’re tender and tasty!
Drain the cooked chickpeas and leave them to cool. Once they’re cool, add chickpeas, tahini, lemon juice, and cumin to a food processor and blend them until they’re smooth. Add in some oil or ACV to help them process if you need to.  Then when you have a smooth paste, add in the remaining oil, and ACV and blend again.  Now add in the water bit by bit until you get the consistency you like best for hummus!
Transfer to a bowl and top with a few curry roasted chick peas**, and the lemon zest to serve. The lemon zest adds an amazing fresh pop to the hummus!

**Soak, sprout and cook them the same way –  then toss in avocado oil, curry powder, and salt and cook on 375F for 30 mins or until crispy. They’re crispy, crunchy, spicy and yummy on salads, for a snack on their own, or served on top of hummus!

SHARE THIS POST

2 Responses to “Sprouted Bean Hummus”

Related Posts

Zucchini Chickpea Fritters

Breads, Breakfast ideas, Vegan

If you’ve never met chickpea flour (garbanzo bean flour) you’re about to fall in love. I hope. If you’re vegan or don’t eat eggs then you are seriously in for…

Raw Pad Thai

Main dishes, Paleo, Salads, Vegan

Sometimes my favorite part of a dinner party is the second dinner that happens in the kitchen at the end of the night. The one that happens with shoes kicked…

Chocolate Mint Bites

Bars and cookies, Desserts, Vegan

These addictive little nuggets evolved from something my mum made (about 10 batches of!) while she was last here.  A raw mint chocolate square that we both fell in love…

Mini Raspberry Lemon Cheesecakes

Desserts, Paleo, Vegan

INGREDIENTS Crust: 2 cups ground almonds Zest of 1 unwaxed lemon A good pinch of pink salt 8 juicy medjool dates (or more as needed) For the Filling: 3 cups…

Irish Sweet Potato Bread

Breads, Breakfast ideas, Guest Post, Vegan

Joy and Heather Harrison of Curly Tops Cuisine are an Irish Mother and Daughter blogging duo based in Belfast, Northern Ireland.  They’ve been on their own journeys with food using nutrition to…

Addictive Cookie Dough

Bars and cookies, Paleo, Vegan

This dangerously addictive recipe is in The Whole Scoop ebook.  It’s from one of my faves in the book: Paleo chocolate chip cookie dough ice cream.  I can’t help but dig…

This error message is only visible to WordPress admins

Error: No connected account.

Please go to the Instagram Feed settings page to connect an account.