Canned chickpeas are cooked, so this recipe isn’t fully raw. I haven’t tried sprouting yet, so in the future when I do I’ll post more sprouted grains and recipes with them.  This is a great vegan recipe to try. The sauce is delicious over vegetable noodles like squash, zucchini, or cucumber. Its creaminess is delightful, and it goes well with wraps, and lettuce cups too!

Yield: 2 cups sauce

Ingredients:

1 can chickpeas, drained and rinsed

1/2 medium yellow squash

1/2 cup water

1 tsp. paprika

1 tsp. dill

sea salt,  to taste

Preparation: 

 

 

I used a high-powered blender for mine, you can also use a food processor.

Wash and dice the squash. Combine the chickpeas, squash, paprika and dill into the blender/ processor and start with 1/2 cup of water. Mix until well blended.  Add more water if needed for a creamy consistency and add salt to your liking.

I had this with squash noodles, it was excellent!

Comment below your thoughts, and if you made this recipe tag me on twitter and Instagram @noshchefjulie

 

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