Hummus is a delicious way to include healthy ingredients like chickpeas and tahini in your diet. This combination has an excellent nutritional profile in which dietary fiber and minerals play leading roles. Using sprouted chickpeas and adding a detox superstar ingredient like raw beets turns this dip into a highly detoxifying snack. Sprouted chickpeas are a powerhouse of minerals and vitamins which your body needs for oxygenating cells and pumping out toxins. Raw beets contain unique antioxidants called betalains, with a direct effect on detoxification. Creamy, colorful, and completely raw, this dip makes the perfect snack along with the herbed crackers from our book.Print
1 cup sprouted chickpeas*
1 tbsp raw tahini
1 lemon, juice only
1 small beet, peeled and grated
A pinch sea salt
Freshly ground black pepper
1 tsp extra virgin olive oil
Black and white sesame seeds, fresh parsley leaves, to garnish
* In a medium pot add ½ cup chickpeas and 1 cup purified water and let soak overnight. In the morning drain the water and leave the chickpeas at room temperature, spraying them with water every now and then, to keep them hydrated. They should sprout the next morning, when you can use them for making the hummus.
In a food processor add the chickpeas, tahini and lemon juice, and process to obtain a creamy mixture.
Add the grated beet, and process to incorporate.
Transfer the dip onto a serving plate, drizzle with olive oil, garnish with sesame seeds and fresh parsley, then serve.