Recipes
Recipes
Lemon Hummus Veggie Bowl With Sunflower Sprouts and Basil
By
Yield: 2 to 3 servings
1 can chickpeas, chilled and drained
¼ cup tahini
2 Tbsp olive oil
1 tsp lemon zest
4 Tbsp fresh lemon juice
4 Tbsp water
1 tsp tamari or liquid aminos
¼ tsp sea salt or smoked salt
¾ cup sunflower sprouts or mixed sprouts
6 cherry tomatoes, halved
Handful of fresh basil leaves
Combine chickpeas, tahini, olive oil, lemon zest, lemon juice, water, tamari or liquid aminos and salt in a blender. Pulse blender a few times then blend ingredients until smooth. If the hummus is too thick, add another tablespoon of water. Transfer hummus to a bowl.
Add tomatoes, basil leaves and a thick layer of sprouts on top of the hummus. Drizzle everything with olive oil, an extra splash of fresh lemon juice and a sprinkle of tamari.
Enjoy with bread, pita, crackers or spooned over a bed of freshly made quinoa, couscous, lentils or a green salad.
Recipe courtesy of Marlaina Donato. Connect at WildflowersAndWoodSmoke.com.
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Original article published at Natural Awakenings National
