One of the best things you can do for your beauty is to add more beautifying foods or beautifying versions of the foods you already like into your routine. Make it easy on yourself. This recipe I have for you today is a great example. Hummus is easy. Hummus is good. Soooo good. :) And you know what? You can make your hummus a zillion times more beautifying and healthy by having it in a sprouted form. Sprouted foods add powerful enzymes and make the food easier to digest and for the nutrients to be absorbed into your beautiful body.
In the past I’ve provided you with a Raw Zucchini Hummus recipe as well. This version, is more dense, starchy and hearty, for times when you want that, but again, easier to digest because of the sprouting process.
So keep reading Beauty and check out my Raw Sprouted Hummus Recipe, below!
There are a variety of sprouts that range from bean sprouts to spicy sprouts from radishes. Sprouts come from soaking vegetable, bean, or grain seeds so they begin to root and sprout. You can find sprouts at local grocery stores or farmer’s markets (you can even grow them yourself).
Sprouting is the process of soaking grains and beans so that they germinate. This process brings them to the beginning stages of becoming a plant, which is pretty wild. Like growing a wittle baby plant!! :) Throughout the sprout’s rapid growth phase, digestive enzyme inhibitors are expelled— proteins are converted to amino acids and fats to essential fatty acids. The result is that a form of pre-digestion occurs, which makes this Beauty food very efficient. Sprouting enhances the efficiency and nutrient value of the seed and is power-packed with vitamins, minerals, chlorophyll, and enzymes.
Wittle baby plants bursting up!! So adorable! (Yet powerful.)
Hummus is a great vegetarian/vegan snack. Even so, we need all the help we can get to assimilate our foods, including this creamy dip— and soaking/sprouting plays a big role in making grains and beans more easily digestible, so you stay more energized! And of course as healthy and supported in your natural beauty as possible.
2cupssprouted garbanzo beanseither purchase sprouted or sprout at home
Juice of 1 lemon
1 1/2Tbs.olive oil
To sprout beans: cover beans with water and soak overnight. Drain and cover loosely with a tea towel and place in a moderate temperature location (60-70 degrees). Rinse 3-4 times a day to keep moist. Sprouts will emerge after 2-4 days.
Add garbanzo beans, tahini, lemon juice, olive oil, onion, garlic and salt to the food processor. Turn on high and stream in water as it runs to desired consistency 1 tablespoon at a time. Scrape down sides and taste. Add additional salt and water as needed to achieve final product. Top with additional minced garlic and paprika.
Serve with gluten free bread/toasted wraps and/or veggie dippers.