Raw Sprouted Chickpea Hummus

1. 1

   To sprout chickpeas:

2. 2

   Rinse 1/2 cup of dried chickpeas and place in a wide-mouth container.

3. 3

   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.

4. 4

   Drain and rinse the beans through the cloth, then drain again.

5. 5

   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.

6. 6

   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.

7. 7

   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.

8. 8

   For the Hummus:

9. 9

   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.

10. 10

    Enjoy with your favorite crackers, bread, or fresh crudite!

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    Stores well in the refrigerator for up to a week.

* Per serving · 4 servings · Values may vary.

No additional tips available.