Thanks to Candace Coughlan from Wild Health Hub for this great recipe
INGREDIENTS
Fermented Chickpeas
• 420 grams chickpeas, drained and rinsed
• 2 cups of filtered water (Non chlorinated)
• 2 tsp of non-iodised salt
Hummus
• 250 grams pumpkin roasted
• 420 grams Fermented Chickpeas, drained (reserve liquid) do not rinse
• 1 tablespoon olive oil
• 2 tablespoons tahini
• 1 teaspoon reduced salt tamari sauce /Liquid Aminos or Japanese reduced salt soy sauce
• 1 clove garlic crushed
• 2 tablespoons ground cumin
INSTRUCTIONS
1. Process all ingredients in a blender until smooth.
2. Add reserved brine to thin out if it is too thick.
3. Serve with vegetable sticks for a satisfying snack.
Serving suggestions
Spread on sweet potato toast for a quick, tasty breakfast.
Make a healthy, stirfry sauce – add a few spoons when sautéing vegetables
Add a tablespoon to poached eggs as a lower-fat alternative to Hollandaise sauce.
