Sprouted Chickpea Hummus

Name: Sprouted Chickpea Hummus
Yield: Serves 8
Ingredients: Sea salt; ¼ cup za’atar spice blend; 4 tablespoons dried thyme; ½ cup sumac; 4 tablespoons sesame seeds, toasted; 4 tablespoons dried oregano; 2 bell peppers; 2 teaspoons salt; 1 arbol chile, soaked; 1 ancho chile, soaked; 1½ tablespoons paprika; ¼ cup lemon juice; 1 tablespoon whole cumin seed, toasted; 1½ tablespoons agave; ¾ teaspoon whole caraway seed, toasted; ¾ teaspoon whole coriander seed, toasted; 2 cups chickpeas (garbanzo beans); 2 cups chickpeas (garbanzo beans); Filtered water; 2 cups sprouted chickpeas, cooked; ⅓ cup tahini; 1 clove raw garlic; 1 teaspoon salt; 2 tablespoons lemon juice; 2–3 tablespoons chickpea liquid; ¼ cup olive oil; 1 package lavash bread; 2 tablespoons olive oil; 3 baby turnips; ½ cup olive oil

Za’atar Crackers. Harissa

Preparation info

Serves
8

Difficulty
Medium

Appears in

PLANTLAB

By Matthew Kenney

Published 2017

About

Ingredients

Sprouted Chickpeas

2 cups chickpeas (garbanzo beans)
Filtered water

Starter
Vegan

Method

Sprouted Chickpeas

Place the chickpeas in a strainer, rinse well, and drain. Place the chickpeas in a bowl and cover with water by a couple inches. Let the chickpeas stand overnight or for at least 12 hours. Drain the chickpeas in a strainer or colander. Rinse well and drain again. Place the chickpeas in a large jar.

Cover the jar with a sprouting l