banner
alive logo
FoodFamilyLifestyleBeautySustainabilityHealthImmunity

Sprouted Chickpea Hummus with Lemon and Smoked Paprika

    Share

    Even after sprouting, chickpeas, like other unsprouted beans and legumes, can be hard to digest for some people. But steaming the sprouts for just five minutes provides relative digestive happiness while preserving more of the nutrients than traditional boiling. Try adding 1 tsp (5 mL) toasted cumin (heat cumin seeds in a small, oil-free skillet over medium heat until aromatic, about 5 minutes) or half of a red or green pepper to the blender with the rest of the ingredients. The other half of the red or green pepper works well, sliced, as a gluten-free cracker substitute.

    Advertisement

    1 1/2 cups (350 mL) sprouted chickpeas, steamed for 5 minutes
    3 Tbsp (45 mL) raw tahini, or 2 Tbsp (30 mL) raw sesame seeds soaked in filtered water for 30 minutes or up to 8 hours, drained + 1 Tbsp (15 mL) olive oil
    1 garlic clove, peeled
    1/2 shallot, peeled and quartered, or 3 green onions (white and pale green parts only)
    Juice and zest of 2 to 3 lemons
    3/4 tsp (4 mL) salt
    1 to 3 Tbsp (15 mL to 45 mL) water
    1 Tbsp (15 mL) extra-virgin olive oil
    1/2 tsp (2 mL) smoked paprika

    Rinse sprouted chickpeas to remove any film that has developed. Place in steamer and steam for 5 minutes.

    Combine with tahini, garlic, shallot, salt, 1 Tbsp (15 mL) water, zest of 3 lemons, and juice of 2 lemons in blender or food processor. Blend until smooth. Add 1 to 2 Tbsp (15 to 30 mL) water to help blend. Taste, add remaining lemon juice if desired, and blend again.

    Transfer to serving bowl. Dig a circular trench in the hummus, 1/2 in (1.25 cm) from the edge of the bowl. Drizzle oil in trench and sprinkle smoked paprika on top of oil.

    Serves 8 to 10.

    Each of 10 servings contains: 109 calories; 5 g protein; 5 g total fat (1 g sat. fat, 0 g trans fat); 14 g total carbohydrates (0 g sugar, 3 g fibre); 179 mg sodium

    source: "Sprouting Out All Over", alive #359, September 2012

    Advertisement

    Sprouted Chickpea Hummus with Lemon and Smoked Paprika

    Advertisement
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Wild Salmon with Ramp Salsa Verde
    Food

    Wild Salmon with Ramp Salsa Verde

    Wild salmon is by far the best salmon you can get — it is sustainable and is more healthful than farm raised. Over-fishing, pollution, and the damming of rivers have depleted populations of wild salmon around the world, but in the Pacific Northwest locals are fiercely active in their efforts to protect the wild salmon population. A few years ago my sister surprised me with a chartered fishing trip out of Salt Spring Island, British Columbia, which was a great opportunity to learn about the native species of fish in the area, including salmon. Sadly, the salmon evaded us that day, but we did accidentally catch a bald eagle that snatched a cod we were reeling in. The bird got tangled in the line and for a minute we were really concerned we would have to remove the line from an angry bald eagle. Lucky for everyone it managed to free itself and we were all spared.