This goes nicely over the top of a green salad, or make it thick and use as a dip.
For every 1/2 cup of sprouted chickpeas, add:
1/2 large clove garlic
1cm cube of fresh ginger
1/4 red onion
1 tsp of miso (unpasteurised)
2 small tomatoes
juice of 1 small lemon
Put it all in the blender and pulse chop until you have a chunky sauce (or smooth, if you like it that way).
Pour over salad and enjoy.
Sunday photoblogging: Renaissance courtyard, Pézenas, France
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