Sprouted Saffron-Basil Hummus

Forget about cooking your chickpeas for the hummus! This recipe uses sprouted raw chickpeas that provide a nutritional boost apart from slightly fresher and spicier taste!

2 cups sprouted chickpeas (about 1 cup dry chickpeas)
1 tablespoon tahini
2 tablespoons cold pressed virgin olive oil
1 clove garlic
1/4 teaspoon saffron
1 teaspoon sea salt
1 small handful fresh basil leaves
pinch of cayenne pepper
optional garnishing: sprouts, more basil, (dried) edible flowers, seeds…

View the full recipe at Can Caramelo →