Raw Sprouted Chickpea Hummus

A spin on hummus using cooked chickpeas, this version tastes similar to the one we’re familiar with, but has an undeniable freshness thanks to the sprouts and soaked sesame seeds.Using sprouted chickpeas has a bit of an earthier undertone, and is a very different flavor than any other hummus I’ve tried. I like black sesame seeds for their richer flavour, but you can use white sesame seeds, too.

sprouted hummus1

Raw Sprouted Chickpea Hummus

2 1/2 cups sprouted chickpeas (see Note)
Juice and zest of 1/2 large lemon
2 tablespoons extra-virgin olive oil
1 tablespoon black sesame seeds, soaked for 4 hours then drained
1 to 2 cloves garlic, to taste
1 teaspoon ground cumin
Sea salt and freshly ground pepper to taste

Put all ingredients in a food processor. Process until smooth, scraping down the sides, if needed. Serve with anything!

Note: To sprout chickpeas, put 1 heaping cup of chickpeas in a large bowl. Add about 3 cups water. Soak about 12 hours. Pour the chickpeas into a colander and rinse well. Set the colander over a bowl and let stand at room temperature for 1 to 2 days, rinsing every 6 hours or so. You’ll notice sprouts will begin to form; they’ll be best to use when the sprouts are about 1/4-inch long.

sprouted chickpeas2


Chili-Lime Corn Chips with Edamame Guacamole

The addition of edamame adds a bit of texture and protein, rounding out the fat/protein/carbohydrates you need to justify this as a balanced lunch. Right?


Baked chili-lime corn chips with edamame guacamole

For the Baked Chili-Lime Corn Chips
1/4 cup freshly squeezed lime juice
1 tablespoon coconut oil or mild extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon sea salt
12 (6-inch) gluten-free corn tortillas

Preheat oven to 400°F (200°C).

Stir together the lime juice and oil. Brush each tortilla with the mixture. In a small bowl, mix together the cumin, chili powder and salt. Sprinkle each tortilla with the spice mixture. Stack tortillas, and cut into six to eight triangles.

Bake for about 10 minutes, until lightly browned.

For the Edamame Guacamole:
2 large avocados, pitted, and flesh removed
1 1/4 cups shelled edamame
2 to 3 cloves garlic (even better: roasted garlic)
1 lime, juiced
1 teaspoon sea salt
Pinch cayenne pepper, or more to taste
1/4 teaspoon ground cumin
1/2 cup red onion, diced
2 Roma tomatoes, chopped
3 tablespoons fresh cilantro, plus more for garnish

Put the avocado flesh, edamame, garlic, lime juice, sea salt, cayenne pepper and ground cumin in a food processor. Process until smooth. Transfer to a bowl, and stir in onion, tomatoes and cilantro. Refrigerate for a few hours before serving.

Just before serving, test the guacamole for seasonings. Garnish with additional cilantro.

Crispy Potato Chips with Onion Kale Dip

Homemade potato chips take no time at all, and offer a deep potato flavor you just can’t get from a bag. Served alongside an addictive dip, this classic duo is a sure winner for everyone.

chips and kale onion dip

Crispy Potato Chips with Onion-Kale Dip

Onion Kale Dip
1 tablespoon olive oil
1 medium onion, sliced
1 clove garlic, minced
3 cups chopped kale leaves, packed
1 package (454g) medium-firm tofu, drained
1/4 cup freshly squeezed lemon juice
2 tablespoons nutritional yeast flakes
2 teaspoons  apple cider vinegar
1/4 teaspoon onion powder
Sea salt to taste
Cayenne pepper to taste

Potato Chips
2 russet potatoes, washed and sliced into paper-thin slices
2 tablespoons extra-virgin olive oil
Sea salt

To make the dip, heat the olive oil over medium heat in a medium skillet. Add the onion. Cook until soft, about 7 minutes. Add the garlic and kale. Cook until the kale leaves are soft and the garlic is fragrant, about 3 minutes longer. Remove from heat.

Put the tofu, lemon juice, nutritional yeast, cider vinegar, onion powder, a sprinkle of salt, and a few dashes of cayenne pepper in a food processor. Process until smooth. Add the onion mixture. Process again until smooth. Taste for seasonings, adding additional salt and cayenne as needed (lots of cayenne is delicious here!). Refrigerate at least 3 hours, though the flavors will come together even more overnight.

To make the potatoes, preheat the oven to 450 degrees F. Line a baking pan with parchment paper or a Silpat. Put the sliced potatoes in a bowl filled with water. Let soak 5 minutes. Rinse well, until the water runs clear. Dry thoroughly.

Toss the potato slices with the oil, salt, and pepper, mixing well. Spread the potatoes onto the prepared pan in a single layer. Bake for about 12 to 20 minutes until browned, depending on thickness (if you weren’t consistent in your slices, you might have to check, remove some from the pan, and bake others longer). Once they are all baked, transfer them to a bowl and set aside.