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.