< previous page page_373 next page >

Page 373
Sprouted Hummus Spread
2 cups dried chickpeas
Water
1 to 2 tablespoons tahini
Juice of 1 lemon
1 tomato, chopped1 teaspoon parsley, finely chopped
4 stalks celery, chopped1 to 2 tablespoons olive oil
4 cloves garlic, mincedPinch cayenne pepper (optional)
1 teaspoon unrefined salt (or crumbled, dried organic seaweed)

Using a sprouting jar, soak the beans overnight. Rinse daily, and allow the beans to sprout for 1 to 2 days.
When sprouted, mix beans with all other ingredients and place in food processor. Blend until you achieve the consistency you like.
Keep refrigerated and use as a sandwich spread or dip for fresh vegetables.
Variation: Substitute lentils for chickpeas and add ½ teaspoon curry powder.

 
< previous page page_373 next page >

If you like this book, buy it!