Sprouting is like any other kitchen endeavour: it seems pretty daunting until you actually do it, then you’re left wondering what took you so long to try – a real facepalm moment. With simple equipment that you most likely have in your cupboard, and seeds that you already have in your pantry, it’s a fun and empowering practice that brings you one step closer to your food.
Sprouts are so nutritious because they are life potential, ignited. When we soak a seed, we end its dormancy, and awaken the nutrition inside it needed to grow a plant which will in turn make more seeds and more plants. When we eat a sprout, we eat this potential! Pound for pound, sprouts have the largest amount of nutrients of any food. Did you get that? This is a big deal! And it’s all because sprouting increases vitamin content significantly, especially vitamin A, B’s, C and E, along with boosting calcium, iron, selenium, and zinc. The quality of protein and carbohydrates improves, as the sprouting process begins to break down the complex proteins and starches into amino acids, peptides, and simple carbohydrates needed by the seed to grow. At the same time, anti-nutrients such as phytic acid, protease and amylase inhibitors are neutralized. This makes a sprout very easy to digest with highly absorbable nutrients.
For more about sprouting and this sprouted hummus head to My New Roots!
It’s Alive! Sprouted Chickpea Hummus
Ingredients
- 2 cloves garlic
- ⅓ cup / 85ml tahini
- ½ tsp. fine salt to taste
- 2 tsp. ground cumin
- ¼ tsp. smoked paprika optional
- zest of 1 lemon
- 4 Tbsp. freshly squeezed lemon juice
- 4 Tbsp. cold-pressed olive oil
- 4 cups / 500g sprouted chickpeas start with 1½ cups / 300g dried chickpeas
Directions
- Pulse the garlic in the food processor until minced. Add all other ingredients, except for the sprouted chickpea and blend until you have a paste. Add the chickpeas and blend on high until as smooth as possible. Season to taste and adjust more salt / spice if desired. To achieve an even smoother consistency, scoop hummus into a high-speed blender and blend on high for an additional 10-15 seconds. Serve immediately and store leftovers in an airtight container for up to five days.
Notes
