Raw Sprouted Hummus

Hummus is a traditional Middle Eastern dip made with garbanzo beans (chickpeas) and sesame seeds. Some sources claim it is one of the oldest known prepared foods dating back to the 12th century. We do know that garbanzo beans were one of the earliest cultivated crops, grown in Mesopotamia over 10,000 years ago.

However old the recipe is, it was popular among the Egyptians and Romans and is enjoyed across the Middle East today. It can be used as a dip for vegetables, a sauce for falafel, or a spread on sandwiches.

Garbanzo beans provide high protein and fiber as well as iron, vitamin C and vitamin B6. The sesame seeds (or tahini) are exceptionally high in calcium. Hummus can be made with canned or cooked garbanzo beans, but we recommend sprouting dried beans for the highest nutrition possible. Sprouting activates live enzymes and makes the beans more digestible.

Visit our page on sprouting to learn more about sprouting your beans, then follow the recipe below. This versatile dish will add high quality protein and a dash of exotic flavor to your detox!

Ingredients

(use organic whenever possible)

2 cups sprouted garbanzos

1/4 cup tahini (or ground sesame seeds)

2 cloves garlic

3 tablespoons lemon juice

2 tablespoons olive oil

1 teaspoon sea salt

½ teaspoon paprika

purified water for desired consistency

1. Soak garbanzo beans for 12 hours and sprout for 2-3 days. (see Sprouting Chart)
2. Rinse garbanzo beans and place in hot water for 1 minute.
3. Puree all of the ingredients in a food processor adding only enough water to bring to desired consistency.
4. Garnish with paprika and a drizzle of olive oil.

• For spice variety, replace paprika with cumin, black pepper, parsley, or red pepper flakes.