As with beetroot, I have been intrigued to learn that chickpeas can also be eaten raw.
This does involve soaking the dried peas for 12 hours and then germinating for approximately 3 days, so some forward planning is required.
Once I had my first batch of sprouting chickpeas (that admittedly may have been allowed to over sprout) I then had a go at making hummus using the ingredients I would use for standard hummus with cooked chickpeas:
- lemon juice
- garlic clove
- olive oil
- small splash of water
This was all whizzed up in my 20 year old food processor (inherited from my mum and still going strong).
Until it went smooth. This required a lot more processing than the cooked version and still had quite a grainy texture.
While still entirely edible, I am not sure that I have cracked this one. As a Brighton resident, hummus tends to be a staple, so more practice and research may well be required!