08 March 2011

No Meat Zone Recipes: JL’s Sprouted Chickpea Humus

JL’s Sprouted Chickpea Humus (RAW)
Makes 1.75 cups

  • 1.5 cups sprouted chickpeas, rinsed and drained (1/2 cup dry chickpeas, pre-soaking)
  • Tahini Paste (Grind 2 T sesame seeds. Transfer to a small bowl and add 1.5 T cold-pressed olive oil. Mash with a fork to reach a paste consistency.)
  • 3 gloves of garlic, minced
  • 1/4 cup leeks, thinly sliced
  • 1/2 t sea salt
  • Juice of 1 lemon
  • 1/4 cup cold-pressed olive oil

Place the first six ingredients in a food processor (use the S blade) and begin pulsing. Add olive oil until reaching desired consistency.

JL Fields | @JLgoesvegan
Post-40 JL became a marathoner and triathlete, changed careers and transitioned from vegetarian to vegan. She now blogs about vegan cooking (and wine!) and fitness. JL is a community college administrator and teaches nonprofit management at a local university. Follow JL on her blog and Facebook.

Photo credit: JL