During sprouting theres kind of a miracle happening with the seeds, as they completely change chemically, turning into real energy machines. Quality proteins, vitamins and minerals, fibers, energy and hundreds of enzymes turn sprouts into super-foods, exceptional for alkalizing and vitalizing our bodies.


For the Hummus

1 Cup Sprouted Chickpeas
1 tblsp tahini (sesame paste)
2 tblsp olive oil
Juice from half a lemon
1 Garlic clove
1 tsp ground cumin
Pink Himalayan Salt

For the Tabbouleh

1 cup fresh parsley leaves
Half a small red onion
3 cherry tomatoes
1 tblsp olive oil
Juice from half a lemon
Pink Himalayan Salt


=> Prepare the tabbouleh first, to give time for flavors to mix.

=> Wash the parsley leaves with very cold water to revitalize them, and chop them with a very sharp knife and patience into very small pieces, and place it in a salad bowl.

=> Cut the tomatoes into small cubes, and add them with their juices into the salad bowl, together with the finely chopped onion.

=> Add the lemon juice, olive oil and salt, and mix well.

The chickpea sprouts are very easy to grow at home.
=> Place 1 cup of dried chickpeas in a big container, add cold water and let them soak for twelve hours.

=> Drain the water, and leave them in the open container, taking care to keep them moist by rinsing and draining them often.

In two days you should have sprouts.

=> Keep them in a jar in the refrigerator, and use it in maximum 7 days, as nutrients start to die after this time.

=> For the hummus, add the chickpeas in a blender, together with lemon juice, garlic clove, tahini and olive oil, and process until smooth.

=> Season with salt and cumin, drizzle with olive oil and serve it with tabbouleh.

=> For a nicer presentation, you can use radicchio leaves as pictured.