Duncan’s Sprouted Chickpea and Artichoke Hummus
(This started with a recipe from The Joy of Cooking,
veered away from Salt and Garlic and toward Chives and Asafetida. Thanks to
Allan MacIntire (almackable[at]gmail[dot]com) for the Sprouting Instructions). Thanks to Alain
Antinouri for the suggestion to use Lime Juice.
out 1-2 cups of Chickpeas. [Note: 1 cup of dry Chickpeas makes 2 ½ cups of
sprouted Chickpeas.] (Soak them in warm water 8 hours. Drain. Set aside.
They need air and light. Be sure to rinse/swirl/drain them in warm water
at least 3x per day during sprout-out. At the 2-day mark, wash/rinse drain
them assiduously; don’t let them sit too long or they’ll start to ferment.
(For more notes on sprouting, go to this link.
sprouted Chickpeas in a steamer and steam them for 1 hour.
2 cups steamed Chickpeas in a food processor (preferred) or blender. (If
using a blender, put ½ of all the ingredients in at a time, then blend,
in order not to strain the blender motor.)
3/4 cup Sesame Tahini
½ cup Lemon Juice
- Add: ¼ cup
¼ cup Olive Oil
- Add: ¼ tsp
spices and seasonings to taste, like fresh-ground Italian Seasoning
4-6 TBSP dried chopped Chives
½-1 cup of cooked Artichoke Hearts, with liquid
¼ cup of sliced Almonds
(OPTIONAL): ½ tsp Real Salt or Sea Salt.
3. Run Food Processor or blender until mixture has a
smooth texture. (The nuts do not have to be fully pulverized.)
c. 2011 by Duncan H. Brown. Can be freely shared, but
with attribution and linking to my Web site, www.duncanhbrown.com.