Raw Sprouted Chickpea Hummus

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READY IN: 15mins
YIELD: 2 1/2 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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