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Recipe Series: Sprouted Pink Hummus

Recipe Series: Sprouted Pink Hummus

Preparation time: 30 mins, makes about 250ml

Ingredients

  • 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

Method

  1. 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. 
  2. In a small frying pan, toast the cumin seeds for 2 minutes to release the aromas, and add these to the blender. 
  3. 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. 
  4. Spoon into your jar of choice, chill & enjoy within 2-3 days.

Vegan Recipe

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