Hummus Sprouts And Avocado

Hummus Sprouts And Avocado 1-2 years

Hummus Sprouts And Avocado

This is a delicious reminder of why hummus is great to have in the fridge  and when you make your own, you control how much salt goes into it.

SERVES: 2 adults and 2 children
PREP TIME: 20 mins, plus overnight soaking
COOK TIME: 2¼ hours
6 slices of wholegrain spelt or wheat bread
2 avocados, halved, pitted, and peeled, then sliced
1 cup alfalfa sprouts
½ lemon, cut into wedges
½ cup dried chickpeas
3 tablespoons plus 2 teaspoons lemon juice
1 strip of kombu, about 3 x 2 inches
2 garlic cloves, crushed
1 tablespoon tahini
¼ cup extra virgin olive oil
¼ teaspoon fine sea salt
1 To make the hummus, put the chickpeas and 2 teaspoons of the lemon juice in a medium saucepan, cover with warm water, and let soak, covered, overnight.

2 Drain and rinse the chickpeas. Return them to the pan and add 2¾ cups water.Bring to a boil over high heat and boil for 10 minutes, skimming any scum that rises to the surface. Reduce the heat to low, add the kombu, and simmer, covered, for 2 hours until the chickpeas are soft. Remove from the heat and let the mixture cool completely.

3 Drain and rinse well, then put the chickpeas and kombu in a blender. Add the garlic, tahini, olive oil, salt, remaining lemon juice, and ¼ cup water. Blend for 1–2 minutes until smooth.

4 Toast the bread and then spread 1 tablespoon of the hummus on each slice and  top with a few slices of the avocado. Divide the sprouts over the avocado, then squeeze the lemon wedges over. Cut into strips and serve immediately.

STORAGE: Refrigerate the hummus for up to 3 days.


CHICKPEAS are high in fiber, which prevents spikes in blood sugar levels. Combined with grains, they are a fat-free protein, so serve them with good oils for a healthy meal.

LEMONS are an excellent source of vitamin C, which is vital for a strong immune system. When added to foods, fresh lemon juice lifts the flavor and adds zing.

SEAWEEDS are low in calories and rich in essential minerals, vitamins, and protein, and important trace elements missing from land vegetables due to soil depletion.

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