Sprouted Chickpea Hummus with Lemon and Smoked Paprika - alive magazine

Name: Sprouted Chickpea Hummus with Lemon and Smoked Paprika - alive magazine
Ingredients: 1 1/2 cups (350 ml) sprouted chickpeas, steamed for 5 minutes; 2 Tbsp (40 ml) raw tahini, or 1 1/2 Tbsp (30 ml) raw sesame seeds soaked in filtered water for 30 minutes or up to 8 hours, drained + 3 tsp (15 ml) olive oil; garlic clove, peeled; spring onions, thinly sliced (white and pale green parts only); Juice and zest of 2 to 3 lemons; 3/4 tsp (4 ml) salt; 1 to 2 Tbsp (20 to 40 ml) water; 3 tsp (15 ml) extra-virgin olive oil; 1/2 tsp (2 ml) smoked paprika

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Serves 8 to 10 Even after sprouting, chickpeas, like other unsprouted beans and legumes, can be hard to digest for some people. But steaming the sprouts for…

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Ingredients

1 1/2 cups (350 ml) sprouted chickpeas, steamed for 5 minutes
2 Tbsp (40 ml) raw tahini, or 1 1/2 Tbsp (30 ml) raw sesame seeds soaked in filtered water for 30 minutes or up to 8 hours, drained + 3 tsp (15 ml) olive oil
garlic clove, peeled
spring onions, thinly sliced (white and pale green parts only)
Juice and zest of 2 to 3 lemons
3/4 tsp (4 ml) salt
1 to 2 Tbsp (20 to 40 ml) water
3 tsp (15 ml) extra-virgin olive oil
1/2 tsp (2 ml) smoked paprika