Updated: Feb 2
Hummus - such a wondrous food derived from the glorious chickpea. Something so simple that taste divine without much effort. It is, indeed, without question a dish that we minimalist do adore. There are so many varieties of hummus that are crafted from other sources: navy beans, lentils, beets, black beans....et cetra et cetra. And though my heart hold an undying love for black beans, I do have a special place in my little black heart for chickpeas.
Chickpeas or chick peas are legumes of the family Fabaceae, also known as garbanzos or garbanzo beans, and sometimes known as Egyptian peas or chana.....hence, the Indian dish, Chana Masala. Mostly, hummus is made using cooked chickpeas. However, I used sprouted chickpeas. Now....you may be asking yourself, "Sprouted? What the...." I have not misspoken - I did say sprouted. And then you may say, "But you can get it in a can. So much easier." Easier - yes, and quicker....that I will not deny. However, sprouting legumes means that the phytic acid and enzyme are neutralized, aids digestion, increases the vitamin content and it is more alkalizing for the body. Sprouting takes time but it is not impossible. On the contrary.....it is quite easy.
The method is pretty much the same for most seeds, grains, nuts, and legumes....the only difference is the timing. I utilize the mason jar method: fill a mason jar about one third full of desired seed to sprout, and then cover with water overnight. I do 2 to 1 method - if I do 1 cup of chickpeas then I cover them in 2 cups of purified water. On the top, I place a sprouting screen screwed into the lid. Another tip is to use a cut a cheesecloth into a large square and secure it to the top of the mason jar using a band or the ring of a mason jar lid. In the morning, drain and rinse it (right through the screen), and then I place the jar at an angle, allowing it to drain and air to circulate. I rinse 2-3 times per day with purified water, resulting in glorious sprouted peas within 2 days. Simple, is it not?
I use the traditional foundation for hummus but with my own dark take. The use of black salt, activated charcoal (courtesy of The Charcoal House) and black garlic (yes, you heard correctly...and there should be no surprise there, my loves) add notes of smokiness and tamarind. Black garlic, you ask? It is to die for....in a good way. I get mine from Nuts.com. With the addition of fresh sage and textural goodness of raw brazil nuts......there has never been a hummus like this, my dear darklings. People will be begging for more.
WEAPONS OF CHOICE (TOOLS)
Large Glass, Wooden Bowl or Cauldron of choice
2 cups sprouted chickpeas
2-3 cloves of black garlic
Juice of two organic lemons
½ cup fresh organic lemon juice
¼ cup organic olive oil
1/3 cup purified water (for thinning, if necessary)
1 teaspoon food-grade activated charcoal
¼ teaspoon black sea salt
1/4 cup black sesame seeds
Pinch black pepper
Several leaves of sage, thin/ribbon cut (for garnish)
4 raw brazil nuts, roughly chopped (for garnish)
-LET US BEGIN-
-Place the chickpeas, lemon juice, olive oil, black garlic, black salt, pepper, sesame seeds in the food processor and blend until smooth. Add water little by little until you reach the desired texture that you are looking for. .
-Once blended, place into your desired bowl or plate of choice. Top with the sage and brazil nuts, and drizzle olive oil on the top. Devour at once or place in the fridge until ready to serve.
So, my loves.....do you like what you see? Did you try this recipe for yourself? Did you share this dark beauty with masses? Please, do tell. I would love to see your version and hear such news!
*Makes 4 servings.
Devour and enjoy.
Until we meet again. xoxo
Darkest Eats and Kisses,
Adaora O. | Goth In The Raw