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PURPLE HUMMUS WITH SPROUTS

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Purple hummus with sprouts
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Purple Hummus with Chickpea & Radish Sprouts

High-Protein Hummus with Chickpea and Radish Sprouts
You can cultivate Chickpea in 3 days and Radish sprouts in just 6 days. Both sprouts are very willing to grow in any sprouter and they will grow easily all year and in any climate. All you have to do is rinse them with fresh drinking water morning and evening.
You can Buy Organic Seeds here
Course Dip & Spread
Keyword chickpea, hummus, radish, radish sprouts
Prep Time 6 days
Cook Time 15 minutes
Total Time 20 minutes
Servings 1

Ingredients

  • 7 g Rose radish seeds for sprouts
  • 60 g Chickpeas for sprouts
  • 100 g cooked organic chickpeas in a can
  • 1 clove fresh organic garlic
  • 1/2 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

Instructions

  • The Chickpeas need to grow for 3-4 days. The radish seeds need to grow for 6 hours. So soak the Radish seeds for 8 hours and start the sprouting three days before the Chickpeas.
  • 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.
  • 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.
  • 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.
  • Cut the redbeet into thin slices and squeeze the juice into a glass. You need the juice to dye the hummus.
  • 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 for decoration - into a blender or food processor.
  • 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.
  • When the taste and consistency of your hummus is the way you want it, add the beetroot juice in small drops and blend it until you get your desired color.
  • Harvest the rose radish sprouts from the sprouter. You can eat these raw after you rinse them.
  • Garnish with the Chickpea sprouts and Rose radish sprouts. 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

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]]> Raw hummus with Chickpea Sprouts https://freshsprouts.net/raw-hummus-with-sprouts/ Sat, 03 Jun 2023 10:42:00 +0000 https://freshsprouts.net/?post_type=cp_recipe&p=2140 FRESH SPROUTS

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Raw hummus with Lentil and Chickpea Sprouts
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Raw hummus with Lentil and Chickpea Sprouts

You can grow the Lentil and Chickpea sprouts yourself in just 2-3 days. These sprouts are very willing to grow in any sprouter and they will grow easily all year and in any climate. All you have to do is rinse them with fresh drinking water morning and evening.
You can Buy Organic Seeds here >
Course Dip & Spread
Keyword chickpea, chickpea sprout, dip, green lentil, hummus, lentil sprouts
Prep Time 3 days
Cook Time 20 minutes
Servings 2

Ingredients

  • 9 tbsp Chick peas for sprouting
  • 2 tbsp Green lentils for sprouting
  • 1 tbsp Tahini
  • 1 Clove of garlic
  • 2 tsp Olive oil
  • Lemon juice
  • Salt
  • Pepper
  • 1 Pinch of dried chilli

Instructions

  • Soak the Chickpeas for 12 hours and cultivate for 4-5 days till the sprout is 1,5 cm. Soak the Green lentils for 8 hours and cultivate for 3-4 days till the sprout is 1,5 cm.
  • Rinse the sprouts thoroughly at the end and let drip dry. Give the Chickpeas a short boil for 5 minutes due to the trypsininhibitors in them. Let the chickpeas cool.
  • Peel the garlic and put all the ingredients except the spices and a few peas and lentils in a blender and let it run untill the consistency of coarse puree. Season with spices and pour into a bowl. Garnish with a few sprouts and serve as a spread for sandwiches or as a dip for vegetable sticks.
  • TIP You can replace the Lentils with Peas or with Mungbeans if you wish a more nutty taste.
BUY ORGANIC SEEDS FOR THE RECIPE

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