You’ll need:

  • 2 tsp cumin seeds
  • 400g sprouted chickpeas (see my info page for how to sprout)
  • 2 small cloves garlic
  • 4 tsp tahini
  • 4 tblsp chopped fresh coriander
  • 4 tblsp lemon juice
  • 2 tblsp tamari (or use regular soy sauce)
  • 2 tblsp extra virgin olive oil
  • salt to taste
  • cayenne pepper (optional)

You’ll also need:

  • A food processor and a spice grinder or mortar and pestle.

The Steps:

  • Toast the cumin seeds in a small frying pan over a medium heat for 3-4 minutes or until fragrant. Grind to a powder using a spice grinder or crush using a mortar and pestle.
  • Whizz the chickpeascumingarlictahini,corianderlemon juicetamari and olive oiltogether in a food processor so that it forms a paste. Taste and add salt and/or additional lemon juice or tamari if it’s to your taste. Sprinkle with a little cayenne pepper if you like.
  • You can also try making sprouted hummus with parsley and black olive – just replace the cumin, coriander and garlic with some flat leaf parsley and black olives.

The Results:

  • Dip for around 4 people

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