Sprouted Chickpea Hummus
Sprouting increases the bio-availability of nuts, seeds, beans, and grains!
The sprouting process: Fill a mason jar one-third full with dried chickpeas (garbanzo beans). Add filtered water to fill up the jar, and use a top with a screen or mesh insert. Allow beans to soak overnight, and pour water off in the morning. Rinse beans well, turn jar on side to allow air circulation. Rinse beans a few times a day with fresh water. In about 3-4 days the seeds will be ready, (you will see a little "tail" sprouting out of the beans). Once sprouted, store in the fridge.
To make the hummus:
Prep: Soak and sprout about 1 1/2 C garbanzo beans according to directions in table above. (once soaked this will turn into about 4 C sprouted beans).
2-3 cloves garlic
1/3 cup tahini
½ tsp sea salt, to taste
½ tsp. smoked paprika (optional)
1 small Meyer lemon, cut into chunks plus juice of one more lemon
¼ C cold-pressed olive oil
4 cups sprouted chickpeas
In a food processor or blender, combine garlic, lemon, olive oil and salt. Puree until smooth. Add tahini and paprika and continue to blend until you have a smooth paste. Add chickpeas and process until smooth and creamy. Use a little filtered water to thin if necessary.
Serve with fresh veggies or sprouted crackers!
Store in the fridge in an air tight container for up to a week.