Alkalising Recipe of the Week – Sprouted Chickpea Hummus
You can make this wholesome hummus to serve as a dip with vegetable sticks or try using it as a spread on a sprouted grain wrap with loads of fresh salad. By adding a green superfood powder to the hummus you increase its alkalising potential, making it the perfect alkaline snack.
400g sprouted chickpeas
2 tsp cumin seeds
2 small cloves garlic
4 tsp tahini
4 tbsp chopped fresh coriander
4 tbsp lemon juice
2 tbsp extra virgin olive oil
Celtic sea salt to taste
Cayenne pepper (optional)
1 tsp green alkalising superfood powder
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.
Process the chickpeas, cumin, garlic, tahini, coriander, green superfood powder, lemon juice and olive oil together in a food processor so that it forms a paste.
Taste and add salt and/or additional lemon juice to your taste.
Sprinkle with a little cayenne pepper if you like and enjoy as a dip with vegetable sticks, crackers or sprouted grain bread.
*You can also make this recipe with regular cooked chickpeas.