Chickpea Sprouts Hummus

Summary

Prep Time	10 mins
Total Time	10 mins
Course	Sauce
Cuisine	European
Servings (Default: 1)

Ingredients

Also: (for garnish)

1 teaspoon olive oil
some leaf parsley, chopped
3 chickpea sprouts

Instructions

Cook the chickpea sprouts in water (without salt) for about 10 minutes until al dente and drain.
Put 3 beautiful rungs aside for the garnish. Puree the remaining chickpea sprouts with the garlic, lemon juice, olive oil and tahini. Since chickpea sprouts are drier than normal chickpeas after cooking, you have to add a little more water to get a creamy mass. Therefore, depending on the desired consistency and your own taste, add a tablespoon of water. I always need about 10 tablespoon. Then season everything to taste with a little sea salt and cayenne pepper each.
Put the finished hummus in a bowl and drizzle with 1 teaspoon of olive oil and garnish with a little chopped parsley and the remaining chickpea sprouts.
Remarks:
There are different statements on the question of whether chickpea sprouts are digestible raw. I`ve tried raw with no stomach problems or worse. However, people with sensitive stomachs should still be careful here.
Chickpea sprouts also taste differently raw than cooked. They taste nuttier raw and of course have even more bite.
For me personally, however, blanched chickpea sprouts taste a little better than raw ones, as their taste is more reminiscent of normal cooked chickpeas.
Raw food fans can of course also try the recipe with raw sprouts and raw sesame mushrooms.

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