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Author Notes: This is a very simple raw humus. —kirsty wright
- 2 cups chickpeas (soaked for 24 hours then sprouted till shoot is half length of chickpea)
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 1 cup pure water
- 3 cloves of garlic
- 1 teaspoon salt
- When sprouting your chickpeas, always make sure to rinse them at least once a day and ideally 3 times a day. Put the whole lot into a sive, rinse well and then re-soak. When the shoots are half the length of the chickpea they are ready for making humus. Drop the whole lot into some pre-boiled water for no more than 1 minute. Then add the rest of the ingredients to a vitamix and blend thoroughly until very smooth and creamy. The humus should last up to a week if stored in an airtight container in the fridge. To decorate make a little dip and add some good quality olive oil and a sprinkle of either paprika or chilli if you like :)
Orange You Glad?
A better, more carrot-y carrot cake
A more carrot-y carrot cake.
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