Sprouted Hummus

Name: Sprouted Hummus
Ingredients: 2 cups Chickpeas, soaked, & sprouted; 2 - 4 cloves Garlic, chopped; 1/2 cup Water; 1/4 - 1/2 cup Raw tahini; 2 Tbsp Bragg’s liquid seasoning; 4 Tbsp Parsley chopped; 2 - 4 Tbsp Extra virgin olive oil

March 22, 2008 Dorothy W. - Veg Entertaining

About

The difference between a raw hummus and a cooked hummus is dramatic but absolutely delicious. When you try this recipe you will understand why a raw foodist calls their diets living foods. Makes 2 1/2 – 3 cups. Stores in a sealed container for three days.

Ingredients

Chickpeas, soaked, & sprouted		2 cups
Garlic, chopped		2 - 4 cloves
Water		1/2 cup
Raw tahini		1/4 - 1/2 cup
Bragg’s liquid seasoning		2 Tbsp
Parsley chopped		4 Tbsp
Extra virgin olive oil		2 - 4 Tbsp

Directions

Start with chickpeas that have been soaked for 12 hours, sprouted for 48 hours and drained.
Combine the chickpeas, water and garlic in a food processor and pulse until chickpeas are broken down and garlic is mixed in.
Add tahini, Bragg’s, lemon juice and parsley. Process until smooth.
Add more liquid if necessary to achieve desired consistency.
Taste and adjust, garlic, lemon, or Bragg’s as needed. Serve drizzled with olive oil.

Editor’s Note

Wikihow has a step-by-step article on how to sprout with instructions for seeds, legumes and grains.

Source

The Raw Gourmet
by Noni Shannon

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Above feature photo of hummus by Julie Vader / Shutterstock.com. Not a picture of the actual final product of this recipe. Photo has been used for graphical enhancement.