Raw Sprouted Chickpea Hummus

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 2 cups sprouted chickpeas (mine had tails about 3/4 inch in length)
• 2 tablespoons tahini (sesame butter)
• 1/3 cup extra virgin olive oil
• 1 large garlic clove
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon sea salt
• 1/2 teaspoon sweet paprika
• 1 tablespoon tamari or 1 tablespoon soy sauce

Recipe

• 1 to sprout chickpeas:.
• 2 rinse 1/2 cup of dried chickpeas and place in a wide-mouth container.
• 3 cover chickpeas with water, then cover the container with cheese cloth or other mesh, secure with a rubber band or tape, and let soak for 24 hours.
• 4 drain and rinse the beans through the cloth, then drain again.
• 5 store the jar out of direct sunlight at room temperature atop a kitchen towel. lay the jar on its side with the bottom propped up so that excess water drains onto towel.
• 6 rinse and drain the chickpeas once every 8-12 hours for 36-48 hours (depending on how large you like your peas). the tails should be at least 1/4 inch long.
• 7 rinse and drain once more, and allow sprouted chickpeas to air dry. to store, place then in a container or plastic bag and refrigerate for up to 5-7 days.
• 8 for the hummus:.
• 9 add all ingredients to bowl of your food processor. process on low until well incorporated and smooth. you will need to scrape down the sides of the bowl with a spatula from time to time.
• 10 enjoy with your favorite crackers, bread, or fresh crudite!
• 11 stores well in the refrigerator for up to a week.