Once you make this, you will want to double the recipe moving forward as it’s so delicious, protein-rich, easy-digesting, highly nutritious and great for your waistline compared with most processed, commercial versions. It’s also incredibly versatile, working well as a dip or spread, a rich, tasty topper for salads and entrées, or thinned a bit as a dressing. You can also vary the flavors by changing the herbs and spices you add. Makes about 2.5 cups.
Ingredients:
1 cup dried, organic chickpeas (for 2 cups sprouted chickpeas – directions below)
1/4 to 1/2 cup distilled water to thin (it thickens as it chills)
1/4 cup fresh-squeezed lemon juice
1 tablespoon white miso
2 pitted dates, soaked
1-3 cloves garlic
2 teaspoons cumin
1/2 teaspoon turmeric
Directions:
Place dry chickpeas in a glass bowl or Mason jar with distilled or filtered water nearly to top, as beans will double in size. Soak overnight. Rinse and drain thoroughly, leave in colander at room temp and rinse several times the following day. Once you see a hint of a tail, sprouts are good to go. Place chickpeas in high-speed blender such as a BlendTec or VitaMix with all other ingredients and process until creamy. Thin to desired consistency but bear in mind, this hummus thickens as it chills. Top with a dash of cayenne and/or smoked paprika. To serve, sprinkled with fresh chopped cilantro, mint, basil, etc. (optional) Enjoy!