Raw Cashew Chickpea Hummus!

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• Servings: 6
• 2 1/2 cups chickpeas (sprouted)
• 1/2 cup cashews (raw)
• 2 garlic cloves
• 1/4 cup extra virgin olive oil (cold pressed)
• 1 lemons (juiced) or 1 lime (juiced)
• 1 inch ginger (grated)
• 1 teaspoon sea salt
• 1 teaspoon cumin (ground)
• 1 teaspoon coriander (ground)
• 1/2 teaspoon pepper (ground)
• 1/4-1/2 teaspoon cayenne
• 1 pinch turmeric
• 1 pinch cinnamon
• 2 tablespoons cilantro (optional)
• 2 tablespoons mint (optional)

Recipe

• 1 in food processor or mortar and pestle grind cashews and garlic until small.
• 2 add in chickpeas (see note below on how to sprout them), ginger, salt and spices/herbs. grind until chickpeas are small bits.
• 3 add in lemon/lime juice and olive oil and blend until smooth. you may need to add a splash of water to reach desired consistency (smooth but not runny).
• 4 that's it your ready to eat enjoy!
• 5 how to sprout chickpeas: rinse and soak 1 cup of dried chickpeas for 12-24 hours, if soaking for 24 hours rinse and add new water half way through. after they have soaked rinse and place in a large clean glass jar and place cheesecloth over the top with an elastic. place on its side so the chickpeas get a lot of air circulation in a well lit room. chickpeas will take 1-4 days to sprout and will need to be rinsed 2-3 times a day. they are ready to eat when the "tail" is 1/4-1/2 inch long :).