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Sprouted Chickpea Hummus Recipe

Sprouted Chickpea Hummus - House & Home Recipe

A healthy, high-protein appetizer that's easy to make  from raw-foods guru Mary Karlin.

Yield: 
4 servings
Ingredients: 

1 cup sprouted chickpeas
1-1⁄4 cups cooked chickpeas
1 cup tahini paste
6 large cloves Fermented Garlic
1 to 1-1⁄2 tsp unrefined fine sea salt
1⁄4 tsp Aleppo pepper or cayenne pepper
1⁄2 tsp cumin seed, toasted
Juice of 1- 2lemons
2 tbs Basic Brine
1⁄3 cup extra-virgin olive oil (peppery flavor preferable)

Makes 4 servings.

Instructions: 

Step 1: In a food processor, combine the chickpeas, tahini, and garlic, and pulse to a chunky consistency.

Step 2: Add the salt, pepper, and cumin and blend. Add the juice of 
1 lemon and the brine, combine, and taste. With the food processor running, drizzle in the olive oil.

Step 3: Taste again and add more lemon juice if desired or add a few drops of water to thin, if necessary. Adjust salt and pepper and adjust lemon again to taste. Place in a jar, cover, and refrigerate. Hummus will keep for 3 weeks or longer.

See more recipes by Mary Karlin.

Reprinted with permission from Mary Karlin's Mastering Fermentation (2013 Ten Speed Press).

Author: 

Mary Karlin

Photographer: 

Ed Anderson

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