One of the healthiest way to prepare legumes is to sprout them. Then you can add them in your recipes without cooking or the cooking time and temperature are significantly reduced, which preserves majority of vitamins and minerals, which are susceptible to heat. Sprouting also significantly increases nutrients when compared to their dried embryo. In the process of sprouting, the vitamins, minerals and protein increase substantially, while at the same time the calories and the carbohydrate content decrease.
How to sprout chickpea click here
Recipe:
2 C sprouted chickpea
3 Tbsp Tahini
1 Tbsp Olive Oil
2 large garlic cloves
4 Tbsp lemon/lime juice (about 1 large or 2 small)
2 tsp ground cumin
1 tsp Ground coriander
1 pinch Cayenne Pepper
3/4 tsp Himalayan Pink Salt
1/4 C filtered water – you can add more to achieve desired consistency
1/2 tsp Sambal Sauce (optional) – in case you like the humus spicy. Sambal Sauce is made out of different chili peppers.
Add all ingredients in the food processor or blender and blend them until smooth. You can adjust the spices as desired.
Here is the yammy outcome:
