I have been on a soaking spree! We always make sure there is sprouted buckwheat on the go. And since we are heading to Victoria, BC for the Times Colonist 10K run this weekend I have sprouted almonds and seeds. Almonds to dehydrate into spicy cajun almonds and seeds to make awesome crackers for this hummus I am about to share with you. I love hummus and I could eat it everyday. I have been soaking chickpeas like a mad woman and am always making hummus. The kids won't stop eating it. It's nice because Seth takes it to school for a snack.
I soak 1 1/2 cups of raw chickpeas. They absorb the water so make sure you soak them in filtered water. And they grow in size! 1 cup of raw chickpeas will grow into 3 cups soaked chickpeas. I soak them for 8-10 hours and rinse them twice. Then I leave them in a pot with a lid on it for 1 day and then lightly cook them. Bring the water to a boil, then add chickpeas and let them sit, with the heat off, for 20 minutes. Then they are ready to use. If you don't have the time to wait for your chickpeas to sprout you can always use 2 cans of garbanzo beans (chickpeas) and make sure you rinse them very well. You can also add these chickpeas to stir fries and pasta sauces...MMM all the way!
I love this recipe because I just throw in anything I have in the house. Just play with your food and create something yummy
SUNDRIED TOMATO HUMMUS
Makes 3 1/2 cups
- 3 cups cooked sprouted chickpeas (which is 1 cup raw chickpeas) or 2 cans of garbanzo beans (chickpeas)
- 3 med cloves of garlic
- 1/4 cup Tahini - sunflower seed butter
- the juice from 1 lemon
- 2 tsp. chipotle Vegenaise or 1/2 tsp. chipotle powder
- 1/2 tsp. paprika
- 1 tsp. cumin
- 3 sundried tomatoes (from oil or dried - soaked)
- 1/4 cup filtered water (giver take)
- 2 tsp. olive oil
- 1/4 tsp. celtic unrefined sea salt
What to do
1. Add all the ingredients to a food processor and blend for 3 minutes.
2. If mixture is too thick add more water.
3. Store in an air tight container in the fridge. Will keep for 1 1/2 weeks.