Sprouted chickpea hummus

So frikken' healthy, you could eat it all day long.
 
chickpea hummus

Recipe from: 10 December 2012
Preparation time: 10 min
Cooking time: 00:00
 
 

Ingredients

 
  • 1
    half garlic - crushed
  • 3
    ml
    ground cumin
  • 1
    Tbs
    lemon juice
  • 2
    Tbs
    tahini paste
  • 150
    g
    packet chickpea sprouts
  • 3
    Tbs
    water
  • 1
    pinch
    salt and milled pepper
  • 1
    pinch
    paprika - for sprinkling
  • 1
    glug extra virgin olive oil - for drizzling
  • 1
    Tbs
    sesame seeds - for sprinkling
Servings: Change Serving
 
 

Method

 
Place all hummus ingredients, except paprika, into a blender and blitz until smooth. Spoon into a serving dish.

Drizzle with a little oil and sprinkle with paprika and sesame seeds.

Serve hummus with a selection of fresh vegetables like peppers, radishes, cauliflower, celery, baby corn and cucumber.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.

 
 

Read more on: recipe  |  vegetables  |  vegetarian
 

 
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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