Well, I'm not actually sure if Hummus is the correct name as I used lentils instead if chickpeas, but anyway, this is my version (made up on the fly) .....
I began a couple if days ago by soaking some lentils for a few hours, then rinsed, drained and left them on a plate on kitchench countertop. Rinsed and drained twice daily until the sprouts were as big as the lentils and starting to turn green.
sprouting increases the content of
many beneficial nutrients and
amino acids by making them more
available to the body.
It is estimated that there are up
to 100 times more beneficial enzymes
in sprouts than in raw vegetables.
Source https://wellnessmama.com/36654/sprouts-microgreens-benefits/
Today I put the sprouted lentils in a food processor and blitzed them until nearly smooth, then added in intervals, mixing and taste checking in-between, some raw tahini, Himalayan salt, Turmeric, freshly ground black pepper, basil, mustard and apple cider vinegar
It tastes very nice. I'll sample it properly later spread on some rice crackers.
Namaste
Atma
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