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