Fourteen Days of Green and Leafy, what a challenge, the first thing I realized was that I needed to plant more seedlings and seeds. The second thing was that I needed more. What to do? Sprouts have been the answer, so quick, so easy to grow, and so fresh.
Hummus is one of my favourite dips, I usually use cooked chick peas but you can also use sprouted chick peas. Sprouting the chick pea makes it as edible as cooking it, it’s taste is similar but lighter and fresher.
3 cups of Chick Pea Sprouts into the blender. A clove of Garlic and a good pinch of salt. Roughly a 1/3 cup of Lemon Juice and 1/3 cup of Tahini, In raw Hummus I use a couple of tablespoons of virgin olive oil. Traditionally Hummus has a swirl of olive oil on the top, putting it in with everything else adds a sweetness to the dip.
Blend it all till a smooth paste, taste and adjust flavours. Serve with chopped carrot sticks, broccoli, any vegetable you like.
Sprinkled a little mustard and cress on the top. Beautiful.