Hummus is an essential staple in any healthy kitchen. Snack the right way with this raw version, made from uncooked sprouted garbanzo beans, which can usually be found in bulk section of your local organic food store. Great to have this recipe stashed in your fridge at home or at work when that mid-afternoon snack attack kicks in! Pair with gluten free crackers, celery, carrots, jicama or radishes for an extra spicy flavor.
PREP TIME: 30 MINUTES COOK TIME: 10 MINUTES SERVINGS: 20
5 cups sprouted garbanzo beans (chickpeas)
6 garlic cloves ½ cup olive oil (plus 1 tbsp for garnishing)
½ cup raw tahini
1 teaspoon sea salt to taste
1 teaspoon cracked pepper to taste
2 tbsp cumin
Juice from 3 lemons
½ teaspoon cayenne pepper
½ cup of water
Paprika for garnish (optional)
Parsley or Cilantro for garnish (optional)
Directions to Sprout Garbanzo Beans: Add beans to large bowl and cover with water for 12–18 hours. Pour off water and store in cool area of house. Do not cover or cover loosely with paper towel or cheesecloth—beans must have fresh air to grow and sprout. Rinse beans every 8–12 hours depending on how hot the room is. After 1–2 days you will see little tails growing—they are sprouting! After sprout is ½” long, they are ready for your hummus recipe. After tails get to be 1” long, place them covered in the fridge until you are ready to use them. Rinse once every 2 days until ready to use. They will last 1–2 weeks in the fridge until you are ready to use.
Directions for Hummus: Add garbanzo beans, olive oil, garlic, tahini, lemon juice and water to food processor and blend until you have a smooth puree. Add salt, pepper, cumin and cayenne and blend well. Pour into serving bowl, drizzle olive oil and sprinkle with parsley or cilantro or paprika and serve with gluten free crackers or veggies. Keeps 1–2 weeks refrigerated. Enjoy!