A smooth and gentle dip made from sprouted chickpeas, balanced with lemon and a hint of leek. This simple recipe creates a light, nourishing spread that pairs beautifully with fresh vegetables, bread, or salad bowls.
Ingredients
1 cup sprouted chickpeas, peeled
A small pinch of sea salt (adjust to taste)
A few thin rings of leek (just enough for a gentle flavor)
Juice of 1 fresh lemon
A drizzle of extra virgin olive oil
(Optional) 1–2 tablespoons water, if you prefer a softer texture
Directions
Place the sprouted chickpeas into a blender.
Add the leek, sea salt, and lemon juice.
Pour in a small amount of olive oil.
Blend until smooth and silky.
If the mixture appears too dense, add a teaspoon of water at a time until it reaches the desired creaminess.
Taste and adjust seasoning if needed.
Serving Ideas
- Spread on toasted bread or crackers.
- Serve as a dip for cucumber, carrot, or celery sticks.
- Add a spoonful to grain bowls or salads for extra creaminess.
