This basic hummus can be used as it is or you can add seasonings to create your own special blend. For a good variation, try marjoram or thyme. You can also replace the tahini/seseme seeds with crushed pumpkin seeds for a new flavor.
2 cups sprouted chickpeas
1/2 cup tahini or crushed sesame seeds
Juice of 1 lemon
2 tablespoons olive oil
1 tablespoon crushed garlic
1/2 teaspoon sea salt or Himalayan salt
Leftover pasta water (optional)
Blend all ingredients until smooth. If the mixture is too thick, add pasta water until it is the desired consistency.
To Sprout Chickpeas:
Soak dried chickpeas for 12 hours in plenty of clean water at room temperature. Drain and place in a wide-mouthed glass jar with cheesecloth or mesh over the opening. Place them in a cool, dark place. Rinse with water twice a day until they germinate, usually about 1 – 2 days. When the germ is as long as the pea, they are ready for use.
Falafel with Hummus is a well known combination!
Related raw food recipes:
Raw falafel recipe