6 cups sprouted chickpeas
For the Tahini Sauce:
2 medium lemons, peeled and quartered
1 cup tahini
1 medium yellow onion, peeled and quartered
3 medium cloves garlic
1/2 cup fresh parsley leaves
1/2 cup fresh coriander leaves
1 teaspoon ground cumin
1/3 cup cold-pressed olive oil
1 teaspoon sea salt, plus additional (up to 1 teaspoon) to taste
1. Put the sprouted chickpeas in a food processor and blend well. Remove to a large bowl.
2. To make the Tahini Sauce: Put the lemon first, then the remaining ingredients, in a blender and blend well.
3. Pour the Tahini Sauce into the bowl with the chickpeas and mix well. Taste and adjust the seasonings. Voilà!
Ideal served with some ubber,