For the Tahini Sauce:
2 medium lemons
1 cup tahini(I use soaked organic sesame seeds:)
1 medium red onion
3 cloves garlic
1/2 cup fresh parsley leaves
1/2 cup fresh coriander leaves
1 teaspoon ground cumin
1/3 cup cold-pressed olive oil
1 teaspoon sea salt, plus additional (up to 1 teaspoon) to taste
1. Put the sprouted chickpeas in a food processor and blend well. Remove to a large bowl.
2. To make the Tahini Sauce: Put the lemon first, then the remaining ingredients, in a blender and blend well.
3. Pour the Tahini Sauce into the bowl with the chickpeas and mix well. Taste and adjust the seasonings. Voilà!
Ideally, served with some ubber fresh leafy greens:)