So I hit a snag in my chickpea sprouting. The snag is, I don’t trust I’m doing it right without seeing someone else go through the process first/seeing the finished product. My chickpeas weren’t organic and they had a VERY toxic smell coming off of then when they began sprouting. I gave up and have just decided that when I want sprouted chickpea hummus, I’ll go to R. Thomas.

OR I can make zucchini hummus!! Zummus!

I found following Matt Amsden’s recipe resulted in a watery hummus instead of a thick one. After it sat for awhile it firmed up but I’d still like to see it be firm the first time around. The recipe called for 2 zucchinis (peeled and chopped into 4ths), 3/4 cup raw tahini, 1/2 cup fresh lemon juice, 3 garlic cloves (peeled), 1/4 cup raw olive oil, 1 1/2 teaspoons sea salt and 1/2 teaspoon cumin. Put all ingredients into a high speed blender (I used my food processor) and hit go.

I had 5 small zucchinis to start with so I used 3 instead of 2. It was like soup so I added 1 more. Still soupy so I threw in the last 2. I don’t know if zucchinis are juicy vegetables and that’s the reason it was so watery but adding the last 2 definitely helped. The zummus stuck to the veggies we dipped in it so it was still really enjoyable.

I served my zummus with carrot sticks, cucumber slices and celery.