CATEGORIES
INGREDIENTS
- Chick pea crust:
- 1 3/4 cups chickpeas for sprouting (yields 2 1/2 cups)
- 2 cloves garlic
- 1 cup parsley leaves
- 3 Tbsp raw tahini
- 1/4 cup lemon juice
- 2 tsp lemon zest
- 1 tsp sea salt
- Vegetable layers:
- 4 cups hopped spinach
- 1 medium zucchini, thinly sliced
- 1/2 cup chopped basil
- 1/2 cup chopped parsley
- 1/2 cup chopped cilantro
- 2 tsp oregano
- 1/4 cup extra-virgin olive oil
- 3 Tbsp lemon juice
- pinch sea salt
- 2 avocados
- 3-4 tomatoes, sliced
- Lemon-tahini sauce:
- 1/4 cup raw tahini
- 1/2 cup lemon juice
- juice of 1 orange
- 2 tsp lemon zest
- 1 clove garlic
- 2 Tbsp nama shoyu
- 1 soft date, pitted
- pinch sea salt
- Garnish (optional):
- 1/4 cup chopped black olives
- 2 Tbsp sesame seeds
DIRECTIONS
- To make the chickpea crust:
- Sprout the chickpeas.
- In a food processor, finely chop garlic and parsley.
- Add sprouted chickpeas, tahini, lemon juice and lemon zest and blend until smooth.
- Season with sea salt.
- Press the chickpea mixture into a 10-inch pie plate or into a 10-inch round, flat patty on a platter.
- Dehydrate at 108 degrees for 12-20 hours or until the crust has a crunchy texture.
- Prepare vegetable layers:
- Toss together the spinach, zucchini, fresh herbs (set aside a pinch or two for garnish), oregano, olive oil, lemon juice, and sea salt.
- Evenly distribute the spinach-zucchini mixture in the bottom of the crust or spread evenly over the flat crust.
- Slice the avocados and layer evenly over the spinach-zucchini mixture.
- Press to form a neat layer.
- Layer tomato slices on the avocados.
- Garnish if desired.
- To make the tahini-lemon sauce:
- Blend tahini, lemon juice, orange juice, lemon zest, garlic, nama shoyu, and date until smooth. Season with sea salt.
- This sauce should be thick but pourable.
- Add a little water if necessary to blend to desired consistency.
- Serve in a dipping cup on the side.
