Amy’s Chick Pea Dip

 

Raw sprouted chickpea dips are a much appreciated addition to our meals.  Here are two recipes I have called on countless times as a wholesome snack, entree, spread or more filling side dish to an otherwise light salad based meal.  It’s one of those things that (if I have some sprouted chickpeas on hand) I can throw together in minutes and serve with whatever is around…bread, salad, raw crackers, corn chips, carrot sticks or fingers. Whatever the occasion, time of day or audience I can almost always be assured of full-mouthed, eye-rolling…’mmm…whats in this?!?’So here we have two all time favourite chick pea dips beetroot and mint dip and capsicum and coriander.

Mint and Beetroot Sprouted Chickpea Dip

Ingredients:
1 cup of sprouted chickpea’s
1 beetroot, roughly chopped
1 bunch of fresh mint
3 Tbsp tahini
2 Tbsp olive oil
1 Tbsp flax seed oil
The juice of one lemon
1 large knob of fresh turmeric
2 tsp sweet paprika
2 tsp cumin seeds
Fresh chilli (optional)
Generous salt and pepper
A dash of water

Combine all ingredients in a high-speed blender and pulse until well-combined and almost smooth.

Red Capsicum and Coriander Sprouted Chickpea Dip

Ingredients:
1 cup sprouted chickpea’s
1 red capsicum, roughly chopped
1 bunch fresh coriander
3 Tbsp tahini
2 Tbsp olive oil
1 Tbsp flax seed oil
The juice of one lemon
1 large knob of fresh turmeric
2 tsp sweet paprika
2 tsp cumin seeds
Fresh chilli (optional)
Generous salt and pepper

Combine all ingredients in a high speed blender and pulse until well-combined and almost smooth.

I’d recommend these ingredients as a guide only…its a good practice to taste your dip and perhaps add more cumin, salt, lemon, juice, olive oil or tahini depending on the flavour or consistency you prefer. Serve with sliced vegetables, bread or crackers.

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