Raw Sprouted Hummus

Hummus is a staple at my table: as a side on salads, as a thickener in salad dressings, in collard green wraps, and as a simple snack on it's own. And of course hummus goes with any crudités spread, along with some seed and/or oat crackers. The raw chickpeas lend a nutty flavor and protects the enzymes that air in digestion and absorption.

In general, sprouted foods are loaded with enzymes that help us digest and absorb our food. And while Ayurveda and TCM (traditional Chinese medicine) advocate for a predominantly cooked food diet, but sprouts have a honored place in both traditions. I'm definitely not a hard core raw foodist, but including raw and sprout ed foods increases variety and can also be the most balancing choice at any given meal and season.

Sprout your sprouts about 2 days ahead of the day you want to make your hummus.

Click here for instructions on how to sprout your garbanzo beans :)

Kitchen Tools:

Food Processor

Yield | 12 servings, 1/4 cup per serving

Ingredients:

• 1 cup, Garbanzo Beans, dry

• 1 Lemon, zested & Juiced

• 1/2 cup Tahini

• 1/3 cup, Oil - Olive

• 4-5 cloves Garlic

• 1 tbsp Cumin

• 1/2 tsp Smoked Paprika

• 1/2 tsp Sea or Pink Salt

• 1/4 cup filtered Water

Instructions:

Sprout your sprouts ;)

Add all the ingredients to your food processor and blend on high until as smooth as possible :)

That's pretty much it! Oh, alway eat slowly, chew thoroughly and sensually, and give yourself the full mouth experience!

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