This recipe is adapted from “Raw Energy” by Leslie and Susannah Kenton. It is so good .
1 cup chickpeas, sprouted
1 lemon, juiced
2 tablespoon orange juice
1 clove garlic
2 tablespoon raw tahini
salt water to taste
1. chop garlic in food processor
2. add chickpeas and blend until very fine
3. add the lemon juice, orange juice, tahini and salt
I sometimes substitute a few drops of stevia liquid instead of the orange juice
At home we have dissolved some salt in water and put it in a bottle on the bench so we can add a dash whenever it is required.
This recipe can be thinned with water to make it into a salad dressing.
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Zella, your chickpeas might not be draining properly if they start to smell...I'm not sure how you are sprouting them (jar/basket) but because they are big they can clog up the airway in a jar really easily and they don't get enough oxygen, so start to rot and smell. Maybe try a bigger jar (like restaurant pickle jar size)?
If you have a Champion or similar juicer, you could run the sprouted chickpeas through with the blank/homogenizing attachment. It might be creamier....
my chickpeas always get smelly before they are done sprouting. UGH.
If you sprout the chick pea for 5 days until it gets a little tail the hummus will be softer.
ummm... I guess it is not totally the same texture as cooked humous - but I dont mind the different texture. Have you tried adding more tahini, maybe some avocado or something like that might help with creaminess.
Is there a trick to getting the sprouted chickpeas past that grainy point in the food processor? I've tried several raw hummus recipes, and every time, no matter how long I grind it, it never quite gets smooth. (>_<)