Recipe from Julia Hellerman of Julia’s Kitchen.
1 1/2 cups dry chickpeas
1 small clove garlic, minced
2 1/2 Tablespoons tahini
2 ½ Tablespoons lemon juice
2 Tablespoons olive oil
¾ teaspoon sea salt, or to taste
½ cup water, or as needed.
1 cup parsley, chopped
- Soak chickpeas in plenty of fresh, pure water for 24 hours.
- Pour soaked chickpeas into a colander and rinse well.
- Place colander over a shallow bowl, cover with a kitchen towel, and set aside.
- Stir and rinse the chickpeas every eight hours or so until they have opened up and little tails start to grow from them. This will take about 24 hours, more or less depending on the temperature of the room.
- Cook the sprouted chickpeas in plenty of water on high heat until very soft, about 1 hour. Watch carefully and add more hot water to keep them well-covered.
- Put garlic, cooked chickpeas, tahini, lemon juice, olive oil, and salt in food processor or blender. Process until smooth and creamy, adding small amounts of water if necessary.
- Taste and adjust seasonings.
- Add parsley and pulse to process.
- Sprinkle generously with sumac and fresh thyme.
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