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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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I haven't tried making this at all. I have not accounted for the soaking and sprouting of the various ingredients in the prep time. Ingredients:
1 cup sunflower seeds, soaked overnight and drained |
1 cup walnuts, soaked overnight and drained |
3 cloves garlic, minced |
1 tablespoon celtic sea salt |
2 tablespoons cumin powder |
1 tablespoon olive oil |
1 jalapeno pepper |
1 cup sun-dried tomato, soaked for 1 hour and drained |
1 cup water |
3 cups chickpeas, soaked for at least 48 hours,drained,and sprouted for 2 days |
2 tablespoons tahini |
2 tablespoons unpasteurized red miso or 2 tablespoons dark miso |
1 cup salsa (this recipe has also been posted) |
Directions:
1. Place sunflower seeds, walnuts, garlic, salt, cumin, olive oil, jalapeno pepper, sun-dried tomatoes, and water in food processor and process until smooth.
2. Add more water if needed.
3. Place chickpeas in food processor and process until finely chopped.
4. Add tahini and miso, processing well.
5. Add seed and nut mixture to chickpeas, processing well.
6. Place in a serving bowl and fold in salsa, stirring well.
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