Sprouted Chickpea Hummus

• 2 cups sprouted chickpeas in this week’s fresh harvest boxes

• 2 heaping tablespoons tahini

• 2 heaping tablespoons extra virgin “Lone Oak or Wind Dance Farms Olive Oil”

• 2 large cloves garlic

• juice of 2 medium lemons with zest

• ¼ cup purified water, + more as needed to thin

• 1 tablespoon cumin

• 1/2 cup chopped parsley leaves or cilantro

• Dash of cayenne pepper

• Himalayan or sea salt to taste.

Place all your ingredients into your food processor/blender and blend until creamy. Taste for flavor adding anything extra you like. If adding more water, add 1 tablespoon at a time until desired consistency.

When plating, drizzle some extra virgin cold pressed olive oil, sprinkle some cayenne pepper and top off with some pomegranate seeds and watch your hummus be transformed into a work of art! Enjoy with bread, crackers, crudité or on top of a salad instead of dressing.

Recipe created for SLO Veg by: Lovely Linda’s Kitchen