I admit it, as my friends and family know, I love hummus!
For those with only a few minutes, enjoy a quick homemade option.
For those with a taste for raw food and a bit more time, I hope you enjoy my personal favorite - sprouted hummus.
Drain chickpeas; rinse with water.
Add all ingredients in the blender.
Blend until you reach your desired consistency.
Raw Hummus (takes 3 days to prepare)
1 1/4 cups dry garbanzo beans
2 tablespoons tahini (sesame seed paste)
1/2 teaspoon sea salt
1/8 cup raw lemon juice
3 cloves raw garlic, crushed
1 cup filtered or distilled water
1 pinch paprika for garnish
First to get the beans ready:
Soak garbanzo beans for 24 hours in refridgerator.
Drain, and let sit for 3 days, until the bean's sprouts are about 1/2 inch long.
Rinse the beans once a day to keep them sprouting.
On the third 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 then drain (this is a critical step - please don't dismiss)
Now make the hummus:
Place the sprouted beans into the container of a large food processor and add all ingredients except the paprika.
Blend until the right consistency - usually 3-6 min - adding water if necessary.
Let it sit in the food processor for 5 minutes to allow the mixture to settle. Garnish with paprika.
Let me know what you think!
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