If you haven't tried sprouting chickpeas before, this is a lovely place to start. As the chickpea begins to germinate, enzymes become active and some of the compounds that can interfere with mineral absorption, such as phytate, can be reduced. Research also suggests that sprouting can improve aspects of protein digestibility and nutrient availability.
So rather than simply using chickpeas as a base for hummus, we're giving them a little nutritional head start while adding plenty of plant protein, fibre and minerals to the recipe.
And then there's the beetroot. Its naturally occurring dietary nitrates are converted by the body into nitric oxide, a signalling molecule involved in regulating blood-vessel tone and blood flow. This makes beetroot a particularly interesting food to include when we're thinking about healthy circulation and vascular function.
Add garlic, mint, tahini and extra virgin olive oil and you've got a wonderfully plant-rich combination of fibre, healthy fats and a range of naturally occurring plant compounds.
And the Willy's Turmeric & Honey Apple Cider Vinegar brings more than a lovely sharpness. It combines fermented apple cider vinegar with turmeric, honey and black pepper, adding another layer of flavour and nutritional interest. It works particularly well here because the acidity cuts through the earthy sweetness of the beetroot and the richness of the tahini.
Ingredients
Equivalent of 1 small–medium raw beetroot
1 clove garlic
1 cup (130 g) sprouted chickpeas
1 tablespoon tahini
½ teaspoon smoked paprika
1–2 tablespoons Willy's Turmeric & Honey Apple Cider Vinegar, to taste
3–4 tablespoons water for blending
6–8 fresh mint leaves
½ teaspoon sea salt or Himalayan salt
Freshly ground black pepper, to taste
Optional garnish:
Nigella seeds, chopped mint and a drizzle of extra virgin olive oil.
Instructions
The dried chickpeas need soaking for 2–3 days, until they begin to sprout. Cover them with water, with their tops just poking out into the air. Rinse and change the water at least twice a day - morning and evening. An extra rinse during the day won't hurt. Give them love and attention!
Finely slice the mint leaves with a knife and set aside, the mint addition works well when stirred through at the very end.
Peel and roughly chop the garlic and beetroot. Place in a food processor with the remaining ingredients, omitting the mint, and blend until silky smooth. If it looks a little dry, add another tablespoon of water.
When blended, stir through the mint and taste. Adjust the seasoning with salt and freshly ground black pepper.
Spoon into a serving dish and finish with a sprinkle of nigella seeds, a little chopped mint and a drizzle of extra virgin olive oil.
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