Did you know that some nutrients are destroyed when you cook legumes? Sprouting them instead preserves all of the good stuff without sacrificing the taste. This recipe calls for sprouted chickpeas and a little bit of planning ahead, but we promise that it’s absolutely worth it.
Makes: 3 cups
Active Prep Time: 10 minutes
- 200 g / 1 cup dry chickpeas (after sprouting they swell to 2 1/2 cups)
- juice of 1 lemon
- 3 cloves of garlic
- 75 ml / 5 tbsp tahini
- 60 g / 1/4 cup Crystal margarine, melted
- 2 g / 1 tsp ground cumin
- 2 g / 1 tsp ground coriander
- 80 ml / 1/3 cup warm water
- pinch of sea salt
- pinch of paprika
- 60 g / 1/4 cup olive oil
- handful of fresh parsley, chopped
- Soak the chickpeas overnight in a 1,500 ml mason jar.
- The next morning, rinse the chickpeas thoroughly and discard the liquid. Close the mason jar using cheesecloth as the internal portion of the lid to allow air in and out. Place in a well-lit room or on a windowsill for one day.
- Rinse the chickpeas again the next morning and put them back on the windowsill for another day. By the end of the second day they should have 1 centimetre long shoots sprouting. Your chickpeas are now ready.
- Add all ingredients to a blender minus the fresh parsley, paprika, and olive oil and blend until smooth.
- You may need more or less water. Add 1/4 cup at a time as needed until you reach a smooth consistency.
- Garnish with paprika, olive oil, and fresh parsley.
- Try to use a high quality olive oil for the topping and serve with your favourite brand of pita.