Sprouted Chickpea & Sun-Dried Tomato Spicy Hummus and Raw Vegan Wraps with Raw Food Romance

PRE-ORDER MY NEW BOOK SWEET INDULGENCE!!!

To get a copy SIGNED by me:
https://www.aseatatthetablebooks.org/...

You can also get your copies here but I won't be able to sign them:

https://www.amazon.com/Chef-AJs-Sweet...
or
https://www.barnesandnoble.com/w/book...

Save Your Receipt! We will be offering bonuses for pre-orders ASAP.

GET MY FREE INSTANT POT COOKBOOK:
https://www.chefaj.com/instant-pot-do...

MY LATEST BESTSELLING BOOK:
https://www.amazon.com/dp/1570674086?...

Disclaimer: This podcast does not provide medical advice. The content of this podcast is provided for informational or educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health issue without consulting your doctor. Always seek medical advice before making any lifestyle changes.

Welcome to Feelin' Great with Lissa & Nate!

Today we are making a raw vegan Spicy Sun-Dried Tomato Hummus using sprouted chickpeas. We will be sharing a special secret technique to make them super enjoyable and teaching how we like to sprout them. We will also be filling a raw vegan wrap for lunch, showing how versatile the hummus can be used.

Sprouting chickpeas we use - 3lbs: https://amzn.to/3PTXxXC
Gallon mason jars: https://amzn.to/4aJ7YW4 - One gallon mason jar can soak 1 lb of peas
Sprouting wide mouth jar lids: https://amzn.to/3TSWvwt

Links to ALL of our RECIPES & ebooks:

GET THE WRAP BOOK Hand Salads and Lissa's other ebooks here: http://payhip.com/rawfoodromance
GET Nate's DOOD FOOD ebook and his Microgreens Video Course here: http://payhip.com/rawnattyn8

We also have 40% off any of our ebooks and courses if you use code: RAWFOOD40 at the checkout! Don't forget to use the code on any of our courses or ebooks!! ***

Sun Dried Tomato Hummus (serves 2-4)

• 2 cups sprouted chickpeas (380g/oz) thawed from frozen

• 1/2 cup sun dried tomatoes

• 1 Roma tomato (50g/1.76oz)

• 1/4 cup chopped onion (40g/1.4oz)

• 2 tbsp lemon juice

• 1 tbsp miso paste

• 1/4 cup tahini

• 2 cloves of garlic

• 1 tsp paprika

• 1/4 tsp red pepper flakes

• 1/8 tsp cayenne pepper

Directions:

Make the sprouted chickpeas by following the instructions here:
1) Soak for 24 hours, changing the water out once or twice during this phase, always completely soaking under water.
2) Rinse thoroughly and drain all the water off the chickpeas. Use a sprouting mesh lid and tilt the jar so water can drip out and airflow can find its way into the jar. Rinse and drain chickpeas three times for the next 24 hours (basically rinse and drain every 8 hours for a day).
3) After 24 hours of sprouting, they are ready regardless if they have tails or not. Some might, most won't, but they are ready. Portion chickpeas into small containers (we like to portion 1 cup worth per container but you could do 1/2 cup per container if you are making single salads as 1 cup is enough for 2 salads) and place in the freezer overnight. Prep tip: We like to sprout 3 lbs of chickpeas at a time and portion them out so we don't have to sprout them each time we want them.
When ready to make the hummus, take 2 cups of chickpeas out of the freezer and thaw in warm but not hot water while you blend up the dressing first.
Blend all of the dressing ingredients in a food processor until smooth. Scoop into a jar or bowl and chop veggies for dipping. Alternately, use the hummus in wraps, on burgers or in salads.

NEW ****** FIND THE PRINT VERSION of the HAND SALADS and OTHER recipe ebooks here: https://www.amazon.com/shop/rawfoodro...

All other links to our Amazon favorite tools, books, and more: https://www.amazon.com/shop/rawfoodro...

Website for our online web based meal planning app: https://rawfoodromance.com

Our YouTube Channels Lissa:    / rawfoodromance   Nate:    / natemaris   Our Instagram pages: Lissa:   / rawfoodromance   Nate:   / rawnattyn8