Hommus image


Servings: 6 Prep Time: 2 1/2 days Cook Time: 5 mins


350 g chickpeas, soaked 12 hours
100 g hulled hemp seed
100 g tahini
2-4 cloves garlic, crushed
1/2 lemon, squeezed
1 tsp Tamari sauce
6 dates, soaked for 5 mins
Paprika and parsley topping (optional)


Leave chickpeas to sprout for 48 hours. Place in a blender and blend well, slowly mixing in remaining ingredients.