Sprouted Chickpea Hummus

Source: unknown

Ingredients:

• 1 cup sprouted chickpeas
• 1,25 cup cooked chickpeas
• 1 cup tahini paste
• 5 large cloves fermented garlic
• 1 to 1,5 teaspoon unrefined fine sea salt
• 0,25 teaspoon Aleppo pepper or cayenne pepper
• 0,5 teaspoon cumin seed, toasted
• Juice of 1 to 2 lemons
• 2 tablespoons brine
• 1/3 cup extra-virgin olive oil

Method:

In a food processor, combine the chickpeas, tahini and garlic and pulse to a chunky consistency. Add the salt, pepper and cumin and blend. Add the juice of 1 lemon and the brine, combine and taste. With the food processor running, drizzle in the olive oil. Taste again and add more lemon juice if desired or add a few drops of water to thin, if necessary. Adjust salt and pepper and adjust the lemon again to taste. Place in a jar, cover and refrigerate. Hummus will keep for 3 weeks or longer.