Hummus is a classic Middle Eastern dip traditionally made from chickpeas, but in fact, you could use any creamy legume and even make it from sprouts. Here is a delicious raw Sprouted Lentil Hummus recipe that is fresh, easy to make and very high in protein -- making it ideal for vegans and vegetarians. Just blend up the sprouts with a dash of lemon, garlic and fresh coriander among other ingredients and you will end up with a fragrant and tasty paste.
Lentils are one of the easiest legumes to sprout and eating them with the tiny shoot makes them easier to digest, and higher in vitamin C and B. Keep this sprouted paste refrigerated in a sealed container for up to 5 days and munch away dipping in warm seedy bread or crunchy vegetable sticks.
1. Gather the ingredients
- a handful of sprouted lentils
- juice of half a lemon
- a garlic clove
- a bunch of fresh coriander
- 2 spoonfuls of olive oil
- 2 spoonfuls of oats
- 1 pinch of salt and pepper
2. Get the lentil sprouts ready
Sprouting lentils is very easy, so try to do it yourself instead of buying them ready to eat. Preferably use organic.
3. Squeeze the lemon
Use the juice of half, or one whole lemon, depending on the size of it and how citric you want the mix.
4. Chop the garlic
Chop the garlic into small chunks, but don’t worry too much as it will all go into the blender. Chop the fresh coriander by hand.
5. Blend away
Blend the sprouts, lemon, garlic and coriander, add some olive oil, a pinch of marine salt and ground pepper, and 2 spoonfuls of oats for extra thickness.
Enjoy on toast or with your favorite crunchy veggies!
Photos by Ana Lisa Alperovich for Inhabitots