sprouted chickpea hummus

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nspanky
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sprouted chickpea hummus

#1 Postby nspanky » Thu Jul 19, 2007 3:02 pm

Does anyone have a recipe for sprouted chickpea hummus?

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Tasha
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Re: sprouted chickpea hummus

#2 Postby Tasha » Thu Jul 19, 2007 6:17 pm

nspanky wrote:Does anyone have a recipe for sprouted chickpea hummus?

Potter's the master at making hummus :)
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#3 Postby veganpotter » Fri Jul 20, 2007 2:04 am

Its very simple. Use about 2.5 cups of sprouted chickpeas...1/3cup of sprouted sesame...1/4cup of olive oil(less if you want but I like it like this)...1tbls of oregano...1tsp of rosemary...1tsp of pepper...pinch of salt and that seems to do the trick. You can very easily add and take away things to make it to taste...but this seems to be a good base. I add mustard seed, or other herbs to mix things up sometimes.

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#4 Postby Zack » Fri Jul 20, 2007 2:40 am

I love cilantro in hummus.
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#5 Postby LizWorld » Fri Jul 20, 2007 9:58 am

No hummus without loads of garlic :D and middle eastern spices like cumin :D yum YUM
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#6 Postby nspanky » Fri Jul 20, 2007 10:08 am

I did it. I chose to flavor it with cumin and tahini and it was okayyyyyy..I wanted to love it, but i didn't, so i put a little on a lettuce leaf chopped up some dates, sprinkled these on top and wrapped it all up. This was good. There's still that mettalic taste. that's how i describe it. Next time i will try seasoning it with the rosemary. thanks!!

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#7 Postby veganpotter » Fri Jul 20, 2007 1:35 pm

You actually don't need garlic in it...although its good. Raw garlic has so much bite but you need a lot of it if you plan on eating the hummus fresh. If you wait a day it'll be too strong and pungent...but you should eat it all the first day anyhow since it won't be a living food for very long all minced up.

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#8 Postby Lemon Squeezer » Wed Aug 29, 2007 12:26 pm

After months of experimenting this is what I came up with

1 cup sprouted chick peas (sprouts not much longer than pea)

2 table spoons of tahini or 1/4 cup of sprouted sesame seeds

2 table spoons of flax oil

juice of half a lemon

1 glove of garlic

1/2 tea spoon of ground cumin

season to taste

blend adding warm water to get the right consistency. This makes a good base to work with.

Options:

table spoon of milled flax seeds.

1 tee spoon of lemon zest and 2 table spoons of fresh corriander.

1 tee spoon of pine nuts, 2 table spoons of fresh basil and one roasted red pepper


enjoy
Last edited by Lemon Squeezer on Thu Aug 30, 2007 3:28 am, edited 1 time in total.

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lotus
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#9 Postby lotus » Wed Aug 29, 2007 5:47 pm

Defiately gotta have lemon and the right amount of Tahini. I like to add a little Olive Oil and salt and I always put some garlic in it!

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#10 Postby Aaron » Thu Aug 30, 2007 1:33 am

Can it be made decently without the tahini?

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#11 Postby Lemon Squeezer » Thu Aug 30, 2007 3:27 am

Aaron wrote:Can it be made decently without the tahini?


yeah use sprouted sesames instead.

or try it with out either and let is know how you get along :)

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lotus
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#12 Postby lotus » Thu Aug 30, 2007 11:39 am

Aaron wrote:Can it be made decently without the tahini?


Why do you want to skip the tahini?

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#13 Postby Aaron » Thu Aug 30, 2007 2:09 pm

lotus wrote:
Aaron wrote:Can it be made decently without the tahini?


Why do you want to skip the tahini?


Because my belly is sensitive to sesame seeds.


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