Sprouted Chickpea Hummus

from Dining in the Raw, Cooking with the Buff
by Rita Romano
Prato Publications, Italy, 1993

Ingredients:

• 3 cups sprouted chickpeas
• 1/2 cup tahini
• 1/2 cup lemon juice
• 2 large cloves garlic
• 1/2 tsp. cumin
• 1/2 tsp. cayenne
• 1 tsp. oregano
• 1 tsp. paprika
• 1/4 cup toasted sesane seeds (optional)

Directions:

• Process all ingredients with S blade, adding water only if necessary to make a thick pate. Serve with fresh vegetable slices. Depending on the size of your processor, you may need to do this in steps.

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