Sprouting is a wonderful way to squeeze every bit of nutrition out of seeds,  grains or pulses. It is so amazing that all you need is water to create a valuable and relatively cheap power food that can be used in salads, sandwiches, stir frys and more.
For this hummus soak the chick peas for about two days, they will begin the sprouting process quite quickly and if you don’t want to use them pop them in the fridge where they will keep quite happily for about a week. Simply wash and rinse them every second day.

4 mugs sprouted chick pea
A dash of water
Juice of 2 Lemons
2 – 4 cloves of garlic
1/2 mug olive oil
2 freshly grated beetroot
2 juicy pears, cored and peeled
sprig of parsley, chopped
2 tbs. tahini
A twist of pepper and salt to taste

Place the liquid ingredients and the garlic into a blender and pulse.
Add the chick peas, beetroot, pears and seasoning and pulse until really smooth, you may need a dash more water, depending on the water content of the sprouts. Finally add the tahini.
This is going to be pink and potent. Sometimes I will add a fat red chilli to the blend for – when we like it hot! Now slice up bright orange carrot sticks, some long crunchy celery put your feet up and press PLAY.

One Comment

  1. 7-29-2012

    :) yeah… fresh and perfect for this hot summer. Lorna u’re a sourche of fantastic ideas!!! I never managed to sprout chickpeas…. I managed only with lentils and azuki beans. What’s u’re secret???
    I do this way: http://www.erbaviola.com/2007/03/24/germogliatore-fai-da-te-gratis.htm the site is in italian but I’m sure u’ll unterstand it from the photo sequence.

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