Crude probiotic hummus with chickpeas sprouting

Submitted by enr on 29 Apr 2014
2 cups chickpeas (soak and sprout) - 50-60 g of dried chickpeas
1/2 cup water
2-3 tbsp raw tahini
2 cloves garlic
lemon juice 1/2
1/2 tsp cumin
1 tsp Himalayan salt
3-4 tbsp olive oil
Crude probiotic hummus with chickpeas sprouting
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Chickpeas soaked in water for one night, then was drained and allowed to germinate about 2 days. During this time the chick must be rinsed at least 2 times a day (morning and evening). Germinated chickpea water and Strain in the food processor and the finished mixture is transferred to a glass jar covered with gauze and leave in a warm place for 8 hours. During this time develop beneficial bacteria, which are important for a healthy gut microflora, such as is good occasionally stirring. Then return probiotic mixture in the food processor and add other products. Blend very well again. The finished compost is served in a bowl with slices of raw vegetables and raw crackers. * By sprouting chickpeas removes phytic acid, which prevents the absorption of nutrients from legume and it becomes easier to digest than cooked. Furthermore sprouted chickpeas is rich in egg white, nutritious carbohydrates, enzymes, folic acid, magnesium, zinc, iron, copper and vitamins B and C.
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29 Apr 2014
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