Recipe Series: Sprouted Pink Hummus
Preparation time: 30 mins, makes about 250ml
- 0.5 lemon (unwaxed)
- 1.5 thumbs ginger
- 0.5 medium beetroot
- 1 medium red hot chilli
- 315g sprouted chickpeas
- 4 tbsp olive oil
- 4 tbsp tahini
- 1 tsp cumin seeds
- 0.5 tsp black paper
- 0.5 tsp himalayan salt
- Optional: filtered water
- Chop the half lemon into smaller pieces (including the skin), peel & grate the ginger, and combine these along with the olive oil and tahini into a blender or food processor. Blend for 2 minutes or until big lumps have gone. You may need to use a wooden spoon to stir the mix intermittently.
- In a small frying pan, toast the cumin seeds for 2 minutes to release the aromas, and add these to the blender.
- Peel & chop the beetroot into small pieces, and add it to the blender along with the black pepper, salt, chopped chilli & sprouted chickpeas. Blend for an additional 3-4 minuets, stirring again if needed. Add a little water if the mix is too thick to blend.
- Spoon into your jar of choice, chill & enjoy within 2-3 days.