Tracey Bennett's Sprouted Chickpea Calcium Hummus
'Infused' plant based cooking for exceptional health.
Tracey Bennett creates a delicious recipe for Sprouted Chickpea Hummus, infused with a non-dairy calcium supplement from VITUS.
INGREDIENTS:
- 2 cups of freshly sprouted chickpeas (made from I cup dried chickpeas)
- 3 tsp. VITUS Pure Ocean Sourced Calcium
- 2 – 3 cloves garlic
- 2 Tbsp tahini
- 1 tsp cumin seeds, ground
- ¼ cup lemon juice (or juice of 3-4 lemons)
- 1 - 2 Tbsp tamari
- 4 Tbsp extra virgin olive oil
- ½ tsp sea salt
- black pepper to taste
- ¼ tsp paprika (optional)
CHEF’S HINT:
Due to the time it takes to sprout the chickpeas you need to plan ahead to make this recipe in order to have the sprouted chickpeas on hand.
SPROUTING CHICKPEAS:
Soak one cup of chickpeas in water overnight. Drain the next day and rinse them and leave upside down in sprouting jar with mesh lid. Rinse and drain twice a day for around 2 – 4 days until they have sprouted roughly 1 cm long tails. They are ready now to use for your hummus.
METHOD:
Follow instructions below for chickpea sprouts. Once they are ready follow directions 2-4.
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Using your food processor and an S-blade, blend the raw sprouted chickpeas with a splash of water for two or three minutes.
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Add all other ingredients and continue to blend to form a smooth paste. Add more water only if required to achieve your desired consistency.
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Once at the desired consistency, add VITUS Pure Ocean Sourced Calcium. Give one final whir with the blender to mix through.
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Taste and adjust lemon, salt and spices to your personal preference.
Enjoy as a dip with veggie sticks, natural rice crackers, sourdough bread or put a big dollop on top of your salad for lunch or dinner! If you are serving to guests as a starter, place in a serving dish and drizzle some extra virgin olive oil on top and then sprinkle with toasted sesame seeds. Scrumptious!