Raw Sprouted Chickpea Hummus Recipes

Steps:

• To sprout chickpeas:.
• Rinse 1/2 cup of dried chickpeas and place in a wide-mouth container.
• 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.
• Drain and rinse the beans through the cloth, then drain again.
• 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.
• 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.
• 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.
• For the Hummus:.
• 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.
• Enjoy with your favorite crackers, bread, or fresh crudite!
• Stores well in the refrigerator for up to a week.

Steps:

• Soak the beans for 24 hours. Drain, and let sit for 2 to 3 days, until the bean's sprouts are about 1/2 inch long. Rinse the beans once or twice a day.
• Bring a large pot of water to a boil. Remove from heat, and let stand for 1 minute. Place the sprouted beans in the hot water, and let sit for 1 minute. Drain. If you do not do this step, the hummus will be awful.
• Place the sprouted beans into the container of a large food processor. Add the tahini, sea salt, lemon juice, and garlic. Process until smooth, adding water if necessary. It will take 3 to 5 minutes to blend. Let sit in the food processor for 5 minutes to allow the beans to absorb as much of the water as possible. If too thick, add more water, and blend again. Taste and adjust seasonings if needed. Spoon into a serving dish, and garnish with paprika.