Hummus from sprouted Chickpeas

It is really better to make hummus with love, it's not just one of those sayings. Otherwise, you probably end up with just a boring and not so attractive mixture, or even worse, with a too spicy paste, that refuses to let go for days. When you make hummus it's better to let the brain rest a bit and let the spirit gain control. It's better if the base itself is tasty instead of overwhelming it with spices. It's better to leave it simple. All in all, to make it with love.

This recipe is quite simple, with no tricks or special secret ingredients, just emphasizing the special taste of the chickpeas themselves, and not using so many ingredients. Sprouting the chickpeas contributes a lot in getting a nice fresh result, as if the chickpeas were harvested just now. By the way, another benefit of sprouting the chickpeas and legumes in general, is that the heavy uncomfortable feeling after the meal is disappearing, and also the gases that come with it.

Other than an amazing taste, the chickpeas have also many nutritional benefits. They have a lot of vitamins, like vitamin C, vitamin B6, vitamin E and many more. The chickpeas are full with calcium, iron and potassium. They are also a very good combination of carbohydrates and protein and in anyway a very good source of protein. The chickpeas are also rich with amino acids that are connected with brain activity and the nervous system and they improve your mood.  In short, hummus does make you silly.

The ingredients :

350 gram of sprouted chickpeas (How and Why)

300 gram of raw tahini

Sea salt

Pepper

Some cumin

Olive oil

Fresh squeezed lemon juice

The process is very simple. Cook the sprouted chickpeas in water for about 20 minutes, until they are nice and soft. There are certain proteins in chickpeas that dissolve in water, and when cooked the chickpeas release those proteins and a white foam is created. This white foam is not so tasty and it's better to remove it using a spoon.

After the chickpeas are nice and soft, take out about a third of them and keep them for later. The rest put in a mixer together with the water they were cooked in. start mixing them and add gradually the tahini until you get a nice and thick texture. If needed you can add more water or tahini accordingly. Add the lemon juice, salt, pepper, cumin and olive oil and mix some more. Then transfer the hummus into a bowl and add the rest of the cooked chickpeas on top. Drizzle some olive oil and serve. Of course it's better to enjoy the hummus as long as it's fresh and warm. Enjoy!