Raw Sprouted Chickpea Hummus

I have 7 Airbnb guests right now, how fun! All just came from Cuenca, but originally three from Germany, two from Quito and three from Canada.After the first guests came,I left the gate open, but metal touching metal. And when the taxi showed up, Tiko came and pushed the gate open for them! En serio! Now the guests are all sitting around here talking and eating papaya and breads and interacting, it’s so fun, different cultures together! The last two were off the grid, in Canada, which is so exciting, as they’re gonna instruct me on how to get a converter, a solar battery and get off electricty here. Wouldn’t that be amazing! To have one’s land be totally self-sufficient,well not totally, but relying only on the sun. How wonderful this life is.
Recipe of the Day –Raw Sprouted Chickpea Hummus
  1. 2 c. sprouted chickpeas
  2. juice of 1 lemon
  3. 1/4 c. tahini
  4. 3 tsp. cumin
  5. 3 Tab. olive oil
  6. 6 cloves garlic
  7. 1 tsp. salt
  8. 2 tsp. Hungarian or smoked paprika
  9. 1/4-1/2 cup pure water
  1. Cover dry chickpeas in water and soak for 12 hours.
  2. Thoroughly rinse and drain chickpeas twice a day for the next 2 days until they sprout little tails. Keep an eye on them as they can get too wet and mold quickly. I like to keep the jar on it’s side so they lay in one layer.
  3. In a food processor, blend chickpeas, sesame seeds or tahini , lemon juice, olive oil, garlic, cumin, salt and paprika.
  4. Add a little pure water slowly to the processor until you start to have a smooth, thick paste. Add only as much until you reach the consistency you like.
  5. Garnish with paprika, drizzle with extra virgin olive oil and enjoy!

Word of the Day – independiente – independent

Tip of the Day – The hardest thing about being independent is getting of my butt. It’s so easy to do nothing here! But do it, I tell you! Get off your butt, Dorothy!

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