Makes 3 1/2 cups                                                                                Soy-Free, Refined Sugar-Free, Gluten-Free, Vegan

Ingredients

 

• 3 cups cooked sprouted (read below on how to sprout)

 chickpeas - 1 cup raw chickpeas or 2 cans of garbanzo

 beans (chickpeas)

• 3 med cloves of garlic

• 1/4 cup Tahiti - sunflower seed butter

• the juice from 1 lemon

• 2 Tbsp. chipotle Vegenaise or 1/2 tsp. chipotle powder

• 1 tsp. paprika

• 2 tsp. cumin

• 3 sundried tomatoes (from oil or soaked)

• 1/4 cup filtered water (giver take)

• 2 Tbsp. olive oil

• 1 tsp. celtic unrefined sea salt

 

 

 

What to do

 

How to sprout chickpeas - I soak 1 1/2 cups of raw chickpeas. They absorb the water so make sure you soak them in filtered water. And they grow in size! 1 cup of raw chickpeas will grow into 3 cups soaked chickpeas. I soak them for 8-10 hours and rinse them twice. Then I leave them in a pot with a lid on it for 1 day and then lightly cook them. Bring the water to a boil, then add chickpeas and let them sit, with the heat off, for 20 minutes. Then they are ready to use.

 

 

1. Add all the ingredients to a food processor and blend for 3 minutes.

 

 

 

2. If mixture is too thick add more water.

 

 

 

3. Store in an air tight container in the fridge. Will keep for 1 1/2 weeks.