Got Sprouts? Sprouted Chickpeas Hummus

The "mother" of the raw food movement, Ann Wigmore, said about the way of eating "Live food, live bodies, dead food, dead bodies."

In referring to raw food as "living" food, most people are just referring to the nature of the fruits, veggies, nuts and seeds...nothing has been cooked, and all of the enzymes of the food are intact. Sprouts, in particular, are pretty lively. As little seeds literally bursting with life, they are chock full of enzymes and are particularly nutrient dense. How could that not be a great way to fuel your body?

I admittedly don't love sprouts on their own or in a salad, but sprouted chickpea hummus is a really yummy way to eat a whole bunch of them.

First, you have to find chickpeas for sprouting. I get mine from a special sprouting seeds rack at the health food store. Soak the chickpeas over night with WAY more water than you think they need, because they really soak it up! In the morning, drain water, rinse, drain again, and let the chickpeas hang out in a colander or bowl. I like to cover my bowl with a paper towel to keep dust out. Rinse and drain at least 3 times per day, until most of the chickpeas have grown tails about ¼ inch long, about 2-3 days. They are ready to use! (There is a photo below of what they look like, before and after)

For the hummus:

3 cups sprouted chickpeas

¾ cup raw tahini (I find mine in the refrigerator at the health food store…it is also delish with lemon, oil, salt & pepper as a salad dressing)

4-5 cloves garlic

3 tablespoons olive oil (you may need more if your chickpeas seem really dry)

1-1 ½ teaspoons sea salt

1/3 cup lemon juice (from about 2 lemons, depending on their size)

½ cup parsley

Pinch of cayenne (optional)

Combine chickpeas, tahini, lemon, oil, garlic in a food processor until the mixture is well combined and to your desired smoothness. Season with salt & cayenne if desired, and add parsley – process again until parsley is mixed in and chopped up. Add a tablespoon or so more oil if you want smoother, more liquid hummus. Remember, the tahini, lemon, garlic, cayenne & parsley should all be added to taste….start with a little less if you are unsure, and add a little more until you get to the flavor you prefer. This will keep for 2-3 days in the fridge.

Raw appétit!