PURPLE HUMMUS WITH SPROUTS

Purple hummus with sprouts

A COLORFUL PURPLE HUMMUS FOR EVERY TABLE

Category

 60 g dry light chickpeas for sprouts
 100 g cooked organic chickpeas
 1 clove fresh organic garlic
 ½ small fresh beetroot
 3 tbsp extra virgin olive oil
 1 small organic lemon
 1 tbsp organic light tahini
 1 pinch salt
 1 pinch freshly ground, black pepper
 1 pinch crushed cumin
 1 pinch cayennne pepper

1

Soak the dry organic chickpeas in a glass or bowl. The chickpeas absorb a lot of water, so fill the container with 3 times more water compared to chickpeas.

2

After 12 hours of soaking, the chickpeas are ready for your SproutPearl sprouter. There are quite a few chickpeas, so spread them in both halves of the seed tray. That is, 30 grams on each side of the tray.
Rinse morning and evening for the next 3-4 days. The sprouts are ripe when the white root is 1,5 - 2 cm long.

3

Rinse the sprouted chickpeas. I recommend, that you take a few chickpeas for decoration and give the rest of the chickpea sprouts a short boil in clean water for 3 minutes. This is to neutralize any trypsin inhibitors. You do not have to boil the chickpea sprouts if they have a 2 cm root and you know that even many raw chickpea sprouts do not bother your stomach. If you are in doubht I recommend the 3 minute boil.
Put the chickpea sprouts in cold water after boiling.

4

Cut the redbeet into thin slices and squeeze the juice into a glass. Put the 5 chickpea sprouts that you held back and put them into the beetroot juice. Leave them here while you make the dish. The sprouts will slowly take in the color. You can leave them in the juice for up to 1 hour. After one hour in the juice, however, the chickpeas need to rise so they can get oxygen to stay fresh.

5

Drain the cooked chickpeas from the can and rinse with cold tap water. Rinse until the water no longer foams. Then pour all your chickpeas - except the 5 in the juice - into a blender or food processor.

6

Pour tahini, olive oil and lemon juice into the blender. Blend for 1 minute. Then add the crushed garlic and a little of the spices. Add a little cold water if you want your hummus more creamy.
Blend.
Taste and now add the spices that you yourself think are missing in your hummus.
Blend as needed.

7

When the taste and consistency of your hummus is the way you want it, pour it into a bowl.
Think of the pattern you want in your hummus. Add the beetroot juice in small drops and stir in it until you get your desired pattern.

Tip: If you want all your hummus solid color, the easiest way is to mix in the beetroot juice while it is still running in your blender.

8

Take the 5 chickpea sprouts up from the juice. Do not rinse with water as it will remove some of the colour. Garnish with the now beautiful purple chickpea sprouts and possibly other sprouts from your SproutPearl - Rose radish sprouts are lovely.
Now your purple hummus is ready to serve on fresh bread, for salad or as a dip on vegetable sticks.

BUY SEEDS FOR THE RECIPE

Ingredients

 60 g dry light chickpeas for sprouts
 100 g cooked organic chickpeas
 1 clove fresh organic garlic
 ½ small fresh beetroot
 3 tbsp extra virgin olive oil
 1 small organic lemon
 1 tbsp organic light tahini
 1 pinch salt
 1 pinch freshly ground, black pepper
 1 pinch crushed cumin
 1 pinch cayennne pepper

Directions

1

Soak the dry organic chickpeas in a glass or bowl. The chickpeas absorb a lot of water, so fill the container with 3 times more water compared to chickpeas.

2

After 12 hours of soaking, the chickpeas are ready for your SproutPearl sprouter. There are quite a few chickpeas, so spread them in both halves of the seed tray. That is, 30 grams on each side of the tray.
Rinse morning and evening for the next 3-4 days. The sprouts are ripe when the white root is 1,5 - 2 cm long.

3

Rinse the sprouted chickpeas. I recommend, that you take a few chickpeas for decoration and give the rest of the chickpea sprouts a short boil in clean water for 3 minutes. This is to neutralize any trypsin inhibitors. You do not have to boil the chickpea sprouts if they have a 2 cm root and you know that even many raw chickpea sprouts do not bother your stomach. If you are in doubht I recommend the 3 minute boil.
Put the chickpea sprouts in cold water after boiling.

4

Cut the redbeet into thin slices and squeeze the juice into a glass. Put the 5 chickpea sprouts that you held back and put them into the beetroot juice. Leave them here while you make the dish. The sprouts will slowly take in the color. You can leave them in the juice for up to 1 hour. After one hour in the juice, however, the chickpeas need to rise so they can get oxygen to stay fresh.

5

Drain the cooked chickpeas from the can and rinse with cold tap water. Rinse until the water no longer foams. Then pour all your chickpeas - except the 5 in the juice - into a blender or food processor.

6

Pour tahini, olive oil and lemon juice into the blender. Blend for 1 minute. Then add the crushed garlic and a little of the spices. Add a little cold water if you want your hummus more creamy.
Blend.
Taste and now add the spices that you yourself think are missing in your hummus.
Blend as needed.

7

When the taste and consistency of your hummus is the way you want it, pour it into a bowl.
Think of the pattern you want in your hummus. Add the beetroot juice in small drops and stir in it until you get your desired pattern.

Tip: If you want all your hummus solid color, the easiest way is to mix in the beetroot juice while it is still running in your blender.

8

Take the 5 chickpea sprouts up from the juice. Do not rinse with water as it will remove some of the colour. Garnish with the now beautiful purple chickpea sprouts and possibly other sprouts from your SproutPearl - Rose radish sprouts are lovely.
Now your purple hummus is ready to serve on fresh bread, for salad or as a dip on vegetable sticks.

PURPLE HUMMUS WITH SPROUTS