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### Explore Your Chickpea Options
Begin your culinary journey with versatility. You can choose to use either sprouted or cooked chickpeas, offering different nutritional profiles and textures based on your preference.
This innovative bread is a fantastic vehicle for two-legged beans! It pairs beautifully with classic hummus – doubling the chickpea flavor in an exciting way – or complements raw pesto and sun-dried tomato spreads. The possibilities are limited only by imagination; consider using it as a crust for veggie pizzas, forming raw sandwiches, or simply enjoying its unique character.
### How to Make Sprouted Chickpea Bread
Below is the complete guide to creating this nutritious and delicious plant-based bread.
#### Ingredients You’ll Need:
| Ingredient | Quantity |
|———————|————————-|
| Cooked or sprouted chickpeas | 2 cups |
| Raw pumpkin seeds | 1/4 cup |
| Hemp seeds | 3 tablespoons |
| Ground flaxseed | 3 tablespoons |
| Whole flaxseed | 1/4 cup |
| Sun-dried tomatoes | 2 tablespoons |
| Garlic cloves | 4 |
| Tahini | 1-2 tablespoons |
| Salt | To taste |
| Water | As needed for consistency |
#### Preparation Instructions:
1. **Blend Ingredients:** Place all the ingredients in your food processor and blend until the mixture begins to cohere into a dough-like consistency.
2. **Dehydration Process:** Spread the blended mixture evenly onto a dehydrator tray. Dehydrate at 4-6 hours per batch, depending on your machine’s settings or desired crispness level (typically around 105°F/40°C). Remember to chop any larger pieces and flip them halfway through dehydration for optimal results.
3. **Baking Alternative:** If you don’t have a dehydrator, bake the mixture at your oven’s lowest setting until it reaches the desired texture – this may require longer monitoring times compared to dehydration.
Once prepared, savor your creation with hummus or other spreads like pesto and sun-dried tomato paste. This versatile bread is perfect for adding substance to your meals in a plant-powered way!
