Sprouted Chickpea Hummus

hummusInspired by Mediterranean Snacks Classic Hummus Dip

Upon first blending, some of the tastes can be a little loud, but after a night melding in the fridge, they combine into a symphony of flavors that you won’t be able to stop munching. Soaking and sprouting the beans reduces things like phytic acid, making your chick peas easy to digest and more nutritious.

  • 1 C dried dried garbanzo beans {chick peas}
  • 1/3 C tahini {sesame seed paste}
  • 1/4 C lemon juice {from a lemon}
  • 1 t sea salt
  • 2 cloves garlic
  • 1 T olive oil
  • embellishments like sundried tomatoes, herbs, green onions, olives, etc. to taste
  • olive oil, paprika {smoked if you like} and toasted pine nuts for garnish
  • extra water or oil for texture

Soak your garbanzo beans for 12+ hours starting with hot water. This starts the sprouting process. The next day remove from water and rinse. Leave on counter or in fridge while sprouting. Rinse each day. Over the next 2-3 days you’ll see tails sprout on the beans. How long you sprout is up to you. If you’re using presprouted beans, then just soak overnight.

Blend all ingredients in the food processor or blender. Add oil or water until your perfect consistency is reached. Add your embellishments and top with a drizzle of olive oil, a dusting of paprika {smoked is quite good}, and some toasted pine nuts. Enjoy with veggies, crackers, or baked lentil chips!





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