A great combination of guacamole and hummus with a hint of nigella. We love it on our favourite savory waffles or toast but it’s just perfect for dipping raw veggies or veggie fries. I’m fascinated with paleo so I decided to use sprouted chickpeas (you can easily do it at home – just need patiently wait 24h).
What age? Dr Paul Pitchford warns that babies under 18m are not able to digest legumes. However if you sprout them they are really easy for their tummies so I encourage you to do so. It’s easy peasy!
Sprouting chickpeas:
Soak chickpeas to “wake them up”. Soak in cool water and leave for 12h. After soaking, drain and rinse and place in a large clean jar (they should be laying on one side for more even distribution). Cover jar with gauze. Rinse and drain 2 times a day. For this recipe sprout for 12 hours only! Then cook for 30 minutes – this way chickpeas tastes exactly the same as unsprouted cooked chickpeas. You can read more on sprouting HERE.
- • 1 ripe avocado (cut in half, skin and stone removed)
- • 1 x 400g/14oz can chickpeas, drained and rinsed
- • 1/2 garlic clove, (peeled & squeezed)
- • 1/2 lemon (juice)
- • 2-4 tbsp olive oil
- • 1 tbsp nigella (ground)
- • 1/3 tsp ground black pepper
- • sea salt to taste (1/3 tsp)
- 1. You need to sprout your chickpeas for 12 h (12h soaking & 12h sprouting - more about it in the post) then cook it for 30 minutes.
- 2. Ground nigella. Blend all the ingredients in a food processor until smooth. Start with just 2 tablespoons of olive oil and add more if needed.
- Store in a closed jar in a fridge for up to 3 days. Serve with vegetables, on toast, on a savory waffle.
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