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; 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

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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…

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Ingredients

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