Hummus made from chickpea sprouts

Ingredients for 1 servings:

• 225 g chickpea sprouts
• 2 tsp sesame paste (tahini)
• 1 small garlic clove(s)
• 2 tbsp olive oil
• 3 tbsp lemon juice, freshly squeezed
• some sea salt
• some cayenne pepper
• 10 tbsp water
• 1 tsp olive oil
• some flat-leaf parsley, chopped
• 3 chickpea sprouts

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Cook the chickpea sprouts in water (without salt) for about 10 minutes until al dente, then drain. Set aside 3 good-looking sprouts for garnish. Puree the remaining chickpea sprouts with the garlic, lemon juice, olive oil, and tahini. Since chickpea sprouts are drier than “regular” chickpeas after cooking, you’ll need to add a little more water to achieve a creamy mixture. Therefore, please add a tablespoon at a time, depending on the desired consistency and your own taste. I always need about 10 tablespoons. Then season to taste with a little sea salt and cayenne pepper. Pour the finished hummus into a bowl and drizzle with 1 teaspoon of olive oil. Garnish with some chopped parsley and the remaining chickpea sprouts. Notes: There are conflicting opinions on whether chickpea sprouts are wholesome raw. I’ve tried raw without experiencing any stomach problems or anything worse. However, people with sensitive stomachs should still be careful. Chickpea sprouts also taste different raw than cooked. Raw, they have a nuttier flavor and, of course, have more of a bite. Personally, I prefer blanched chickpea sprouts to raw ones, as they taste more like “regular” cooked chickpeas. Raw food fans can, of course, also try this recipe with raw sprouts and raw sesame paste. I use homemade tahini according to this recipe: http://www.chefkoch.de/rezepte/1186071224580061/Tahin-Sesammus.html