By Chef Ella Freyinger

February 2021

This hummus is amped up with nutrients from the sprouting of the chickpeas. Full of dietary fiber, vitamins A, C and E, folate, potassium and iron.

Ingredients

  • 1 1⁄2 cups sprouted chickpeas
  • 1⁄3 cup tahini
  • 2 tbsp olive oil
  • 3 tbsp fresh lemon juice
  • 1 clove garlic, peeled
  • 4-5 tbsp water
  • Kosher salt

Steps

  • Add ingredients, except water, to a blender. Blend on high, adding the water as needed to reach a creamy consistency. Season to taste with salt.
  • Serve with almond crackers, credited, flatbreads and olive oil. If you’re feeling frisky there are endless variations on this classic dish.
  • BEET HUMMUS
  • Add 1 whole roasted beet, 1 tsp ground cumin and another clove garlic.
  • TURMERIC HUMMUS
  • Add 1 tsp fresh grated turmeric and 1 tsp fresh grated ginger.
  • GREEN GODDESS HUMMUS
  • Add 1 ripe avocado and 1⁄2 cup fresh herbs.
  • MUSHROOM HUMMUS
  • Add 1⁄2 cup browned wild mushrooms.
    Enjoy!