In celebration of the International Year of Pulses, Simon Bryant (celebrity chef) has kindly provided us with some recipe inspiration on how to make hommus with chickpeas!
½ cup dirt(y) kabuli chickpeas (to yield 1½ cups when sprouted)
30 ml lemon juice
50 ml un-hulled tahini
1 clove australian garlic
120 ml extra virgin olive oil
2 teaspoons murray river salt flakes
You will need to start sprouting ahead of time, so read this bit first: how to sprout
Throw the sprouted chickpeas and garlic in a food processor and blitz away! Then chuck in all of the other ingredients and have another little blitz.
For 6 breads
3 cups light wholemeal flour (i.e. four leaf milling 85% light flour)
1 cup really cold water
3 tablespoons extra virgin olive oil
2 teaspoons salt flakes
2 teaspoons baking powder
This recipe was kindly provided by Simon Bryant and the image is by Jacqui Way Photography.