Hemp and Sage Hummus

• 250 g (1½ cups) chickpeas, sprouted if possible, and cooked
• 50 ml (scant <

Place all of the ingredients in a food processor or blender and blend until smooth, adding a little more of the aquafaba if needed, depending on how thick you like your hummus.

Store drizzled with a little olive oil in a sealed jar in the fridge for up to 1 week.