2 cups sprouted chickpeas
3 tablespoons of tahini
Juice of 2 lemons
4-5 gloves of garlic
1 tablespoon real salt or Himalyan sea salt
1/4 cup Braggs Apple Cider Vinegar
1/4 cup purified water
Herbs of your choice. I threw remnants of fresh cilantro and green onions in.
Throw (or softly pour, ha) all ingredients into food processor and process away until a creamy consistency in reached.
Delicious! Put a dollop on a salad, inside of a nori wrap, dip jicama, carrots, cucumber, peppers, crackers in! The possibilities are endless! I am eating it now with the raw crackers I made.
Does the raw sprouted chickpea hummus digest better than using steamed chickpeas (less gas/bloat)? or would lightly steaming them be best?
It does. The soaking of any bean helps eliminate gas and bloat.
Do u need to de-skin them to cut down on the grittiness? Is it as smooth as normal hummus?
I have never de-skinned them and didn’t find it too gritty.
Sprouting does cut down on the gas/bloat. Actually if you use cooked chickpeas it is best to soak overnight first for that same reason. Sprouting is soaking on steroids haha!