Recipe
September 1, 2013
Sprouted Chickpea Hummus Recipe
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).
Directions
Yield:
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).
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