22 Jan 2013

sprouted chickpea bread

You can use either sprouted or cooked chickpeas, depending on your preference. This is delicious with hummus (dat double chickpea flava!), raw pesto or a sun-dried tomato spread; and you can use it for pizza crust, a raw sandwich or whatever you like. There's endless possibilities here, people. 

sprouted chickpea bread with garlic & sun-dried tomatoes:

2 cups cooked or sprouted chickpeas
1/4 cup raw pumpkin seeds
3 tablespoons hemp seeds
3 tablespoons ground flax
1/4 cup whole flax seeds
2 tablespoons sun-dried tomatoes
4 garlic cloves
1-2 tablespoons tahini
salt, as needed
water, as needed

Put everything in your food processor and process until it comes together. Spread onto a dehydrator tray and dehydrate for 4-6 hours, or until crisp, cutting it into pieces and flipping them halfway through. Or you could use your oven at it's lowest temperature. Serve with hummus, pesto, nut cheese, or any other spread you like. Enjoy!