A recipe for one very easy, very tasty quick lunch.
These mixed bean sprouts are full of good vitamins and a lot of iron- essential for forming red blood cells.
There can be a bit of a myth about hummus- good for you? bad for you? Well this hummus is made with these delicious healthy bean sprouts that we should all use more often in our cooking!
And the olive oil is full of the good fats- which are heart healthy and promote lower cholesterol.
This hummus makes a perfect appetiser or light lunch served with some crunchy veg and toasted pitta bread or seeded crackers.
One punnet of mixed bean sprouts, roughly 230g (I used adzuki, mung bean, chickpea and green and brown lentils)
2 cloves of garlic
Couple of good glugs of olive oil
2 big tsp tahini paste
Juice of 1 lemon
Salt and pepper
Small sprig of parsley
Sprinkle of sumac
Wash the bean sprouts thoroughly and tip into a blender along with the olive oil, tahini, garlic and lemon. Blend well until it forms a thick paste.
Season well with salt and pepper and decant into a serving bowl.
Top with some fresh parsley and a sprinkling of sumac.
Then dip in!
Serve with fresh vegetable crudités, warm pitta bread or some homemade vegetable crisps!
adapted from : http://www.abelandcole.co.uk/recipes/beansprouts