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.
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
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