Hummus is something that I used to watch mum make when I was younger, and for some reason seemed so magical to me. Watching these grain-bean-things turn into a delicious dip was the most amazing (and tasty) experience. It was now turned into one of my favourite and simple things to make on a weekly basis. This recipe makes enough hummus to feed a small tribe of hungry people. Either way, the hummus will keep in the fridge for about 4 days.
Ingredients
Sprouted Chickpeas - 3 cups
Lemon Juice - 1 lemon squeezed
Tahini - 2 tablespoons
Paprika - 1 teaspoon
Cumin - 1 teaspoon
Garlic - 2 cloves
Himalayan Salt - 1 teaspoon
Olive Oil - 3 table spoons
Directions
1. Place all ingredients into a blender.
2. Blend until all combined and creamy. Initially it may take a while for it to start to bind. You may find adding in more oil will quicken the process. This recipe can also be adjusted to suit any flavour you enjoy - roast pumpkin, roast beetroot, sundried tomato.
3. Serve with your choice of bread, corn chips or cucmber/celery/carrots.
2. Blend until all combined and creamy. Initially it may take a while for it to start to bind. You may find adding in more oil will quicken the process. This recipe can also be adjusted to suit any flavour you enjoy - roast pumpkin, roast beetroot, sundried tomato.
3. Serve with your choice of bread, corn chips or cucmber/celery/carrots.
