Sauces & Dressing

Sprouted Hummus

And all of a sudden, it’s Spring. The season for dips, sharing, and eating outside.

Hummus is one of my favourite creamy dips with flatbread or raw veggies, and also a great salad dressing and spread for sandwiches.  Made with chickpeas, it is high in fibre and protein with a low glycemic index to keep you feeling full and satisfied between meals.

This basic recipe can be rustled up with just 6 ingredients, proving that some of the best tasting things in life are the simplest to make! I use dehydrated pre-sprouted chickpeas as my starting point, which takes less than an hour to rehydrate before it’s ready for hummus-making. Sprouted chickpeas are easier to digest as the process deactivates components that can make minerals contained in the beans otherwise difficult to absorb. I like to think of the end product as “super hummus”: same luxuriant flavour, but with ramped up nutritional value, and less bloating and gas. Major bonus points, imo.

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Sticky Balsamic Glazed Ribs

Give your barbecue sauce some serious dimension by adding balsamic vinegar and fresh herbs. This thick sweet and sour glaze can also be used for marinating other meats, as a dip, or to drizzle over salads. For tender, fall of the bone ribs with crisp edges, slow roast the ribs for 2 hours then broil for the final few minutes. Otherwise, fire up the BBQ and have it grilled and ready to eat in half an hour. IMG_3849 Continue reading