Creamy homemade hummus is so much nicer than the shop bought. This hummus is made with sprouted chickpeas. All legumes have enzyme inhibitors that can inhibit mineral absorption in the gut, soaking and sprouting them brings the chickpeas alive and removes the inhibitors and makes them easier to digest. You are eating tiny plants instead of dried peas, and sprouting legumes reduces the carbohydrates in them.Ingredients

1/2 cup of dried chickpeas.

1-2 cloves of garlic.

40-50ml lemon juice.

50ml good olive oil. I use kakariki Oil, local Nelson Olive Oil, from our Saturday farmers market.

1/2 teaspoon salt.

2 heaped tablespoons tahini.

First soak the chickpeas in water over night in a small bowl. Then drain and cover the bowl with a plate or saucer. Rinse the peas a couple of times a day for about three days.

By the third day they should have nice sprouty tails like these. Then boil the peas in a saucepan for about an hour or until soft enough to squash with a fork.

Then rinse under a tap letting the water spill over the top of the saucepan, this will encourage the papery skins to rise to the surface of the water. You want to remove as many of these as possible in order to make a nice creamy texture to your hummus. Then drain the water and put the chickpeas into a food processor.

Add the garlic lemon juice, salt and tahini and process a bit, then add the olive oil through the funnel and continue to process until you get a thick creamy consistency. Adjust the salt or add extra lemon juice if you think it needs it.Yummy dolloped onto flax crackers or celery. Or we like it warmed a bit in a sauce pan and used as a side dish to lamb and roast veges.  As sprouting chickpeas reduces their carbs this hummus is about 3 gms of carbs per 30gm serving.