( mine had tails about 3/4 inch in length)
( sesame butter)
extra virgin olive oil
fresh lemon juice
1 tablespoon tamari or 1 tablespoon
- 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.