We are happy to bring you our twelfth recipe in the series Recipes from the Roulant! These monthly recipes allow you to get to know the different activities of our organization.
With the Roulant farm in Senneville now closed for the season, we are noticing how difficult it can be to eat fresh, local, green food during the winter. Sprouting is an easy way to get nutritious green food growing right on your kitchen counter. This recipe for Sprouted Chickpea Hummus is one of many possible uses for your fresh sprouts.
If you would like to learn how to sprout, come by our free volunteer workshop on Tuesday, December 12th from 4-7pm in the Roulant kitchen (111 rue Roy E). Contact Food Preservation Intern Sarah by email for more information.
You can also find out more about sprouting at My New Roots.
Sprouted Chickpea Hummus
- 2 cloves garlic
- 1/3 cup tahini
- 1/2 tsp salt
- 2 tsp ground cumin
- 1/4 tsp smoked paprika (optional)
- zest of 1 lemon
- 4 tbsp freshly squeezed lemon juice
- 4 tbsp olive oil
- 4 cups (500 g) sprouted chickpeas
Pulse the garlic in the food processor until minced. Add all other ingredients, except for the sprouted chickpeas and blend until you have a paste. Add the chickpeas and blend on high until as smooth as possible.
Season to taste and add more salt/spice if desired.
Serve immediately and store leftovers in an airtight container for up to five days.
Canned chickpeas, drained and rinsed, can be substituted for the sprouted chickpeas.