Sprouted Hummus Recipe
Serves: 4 servings
  • 2 cups sprouted garbanzo beans (either purchase sprouted or sprout at home)
  • ¼ cup water
  • 2 tablespoons tahini
  • Juice of 1 lemon
  • 1½ Tbs. olive oil
  • ½ onion
  • 1 tablespoon minced garlic (optional)
  • 1 teaspoon salt
  • paprika
  1. 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.
  2. 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.
  3. Serve with gluten free bread/toasted wraps and/or veggie dippers.
Recipe by Solluna by Kimberly Snyder at https://mysolluna.com/blog/2016/08/30/raw-sprouted-hummus-recipe/