John Myers
Chickpeas – Turmeric – Crackers
The perfect chickpeas – turmeric – crackers recipe with a picture and simple step-by-step instructions.
- 1 bag Chickpeas sprouted fresh
- 2 tbsp Turmeric
- 1 piece Fresh ginger
- 2 tbsp Homemade vegetable salt
- 4 piece Fresh garlic
- Place the chickpeas in purified water for 6 hours 2 to 3 days beforehand, drain the water and let the chickpeas germinate.
- Put the sprouted chickpeas in the blender, roughly chop the ginger, add the spices and puree everything to a dough.
- Spread the dough on a drawer of a dehydrator lined with baking paper (I poked holes in the baking paper with a knife so it dries better), then cut into it (shape as you like) and keep it at 40 degrees for 1-2 days (raw food quality ) dry.
- If you can break them, loosen them from the paper and turn them around, about 5 hours of remaining drying time – WOW they were quite hot and spicy – and they taste good with too many dips or just to nibble on.
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