Home-made hummus is so much easier to make than you think! It is a bit time-consuming and requires planning ahead to sprout the chickpeas. But on the plus plus side you can get really creative and add sun-dried tomatoes or roasted red peppers or roasted black sesame seeds or... whatever you want!

Warning: you do need to plan a bit in advance to sprout your chickpeas. So if you're preparing for Saturday, start sprouting Thursday evening.

Why not use canned cooked chickpeas?

First: canned food should be minimised as it is highly processed and stored in aluminium cans (aluminium is not your friend). You might as well buy ready-made hummus.

Second: pulses and grains are very difficult to digest for most people and can result in bloating and gaz. The process of sprouting is Nature's trick to "pre-digest" these foods and make them easier on the digestive system. Unfortunately, none of the canned chickpeas or store-bought hummus has been sprouted.

You will need, per serving:

- 1 cup dry chickpeas

- 1/2 cube organic vegetable stock

- juice from 1 lemon

- 1 garlic clove (optional)

- 2 tbsp. tahini (sesame seed puree)

- 2 tbsp. extra virgin olive oil

Suppose you want your hummus for Saturday night.

On Thursday evening, place the chickpeas in a bowl of filtered water. Make sure there is at least 2x as much water as chickpea. Leave to soak overnight.

By Friday morning, your chickpeas should have tripled in size.

Drain and rince. Do not pat dry, just leave them in the bowl and rinse morning and evening. The idea is to have them wet and humid but not soaking in water.

By Saturday evening, your chickpeas have sprouted. Boil them for 45 minutes with the organic vegetable stock, or until soft. Drain and rinse.

In a kitchen robot, add your chickpeas, lemon juice, garlic, tahini and olive oil. Mix well until smooth. If you find the consistency a bit thick, add filtered water - 1 tablespoon at a time.

Serve with a drizzle of olive oil and roasted seed mix.

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