Lemon Hummus Veggie Bowl With Sunflower Sprouts and Basil

Yield: 2 to 3 servings  

1 can chickpeas, chilled and drained

¼ cup tahini

2 Tbsp olive oil

1 tsp lemon zest

4 Tbsp fresh lemon juice

4 Tbsp water

1 tsp tamari or liquid aminos

¼ tsp sea salt or smoked salt

¾ cup sunflower sprouts or mixed sprouts

6 cherry tomatoes, halved

Handful of fresh basil leaves

 

Combine chickpeas, tahini, olive oil, lemon zest, lemon juice, water, tamari or liquid aminos and salt in a blender. Pulse blender a few times then blend ingredients until smooth. If the hummus is too thick, add another tablespoon of water. Transfer hummus to a bowl.

Add tomatoes, basil leaves and a thick layer of sprouts on top of the hummus. Drizzle everything with olive oil, an extra splash of fresh lemon juice and a sprinkle of tamari.

Enjoy with bread, pita, crackers or spooned over a bed of freshly made quinoa, couscous, lentils or a green salad.

Recipe courtesy of Marlaina Donato. Connect at WildflowersAndWoodSmoke.com.

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