For four people you’ll need about a two litre jugful of sprouted chick peas. If you have extra hummous, make it into savoury dehydrator crackers, or simply keep it in the fridge for a day or so. It’s MUCH nicer fresh though.

Put the newly sprouted chickpeas (tiny shoots mean sweeter chickpeas) in the food processor and whizz til smooth. Add as much crushed garlic as you like, but remember you only want this as background to the lemon and coriander. Add the juice of at least two ripe juicy lemons, and a little water if you need it. Finally add a big bunch of coriander finely chopped.

Heap the fresh hummous on to wedges of red pepper and firm lettuce leaves (cos, little gem or romaine), arrange on a dish and scatter with chopped parsley.