Sprouted Tahini and Pea Hummus Toast

Nothing speaks spring like peas. Peas are so beautiful, delicate, flavorful, and cute – they are hard not to love! Their flavor manages to bridge the gap between sweet and savory in a way that is oh so elegant and unique. Not only are peas delicious – they are also incredibly nutritious. They hold a unique combination of phytonutrients with powerful antioxidant and anti-inflammatory benefits. They are easy to digest- and, because of their high nitrogen content, they are a very sustainable and soil enriching crop. Go peas!

So…what’s better than simple peas? Hummus! The combination of peas and tahini is amazing. Peas are much easier to work with and easier to digest than garbanzo beans, so they make a delicious substitution. We’ve upgraded our hummus game by sprouting and making our own. Soaking and sprouting sesame seeds makes the tahini even more nutritious and easily digestible. This recipe is two-fold, but insanely easy! If you want to skip making your own tahini, any organic brand that you find in stores is fine.

| Sprouted Tahini |

2 cups sesame seeds, soaked in filtered water for 4 hours

Drain sesame seeds

Leave in the refrigerator to sprout for up to four hours or overnight

1-2 tablespoons sesame oil (as needed)

/ optional / you can dehydrate the sesame seeds after sprouting to extend the shelf life of the tahini paste.

Using a high-speed blender, grind the sesame seeds into a fine paste. Add a bit of sesame oil near the end to blend into a fine puree. You want to make sure not to over process the oil or it will become rancid and have a bitter taste.

Makes 2-3 cups Tahini

| Pea Hummus |

2 cups fresh shelled peas, or frozen-blanched in boiling water for 4-5 minutes

½ cup tahini

2 tablespoons lemon juice

½ teaspoon ground cumin seed

¼ teaspoon sea salt

1 tablespoon coconut oil (optional)

Ground pepper (optional)

Blend peas, tahini, lemon juice, and seasoning until smooth.

Makes approximately 2 cups hummus

| To Serve |