2 cups sprouted chickpeas
2-3 Tablespoons tahini or sunflower seed butter (this is easy to make, just soak the seeds over night in salt water, rinse and drain them in the morning, and blend them in the processor)
1-2 Tablespoons extra virgin olive oil (with a little extra to drizzle on top)
1-4 cloves garlic (depending on how garlicy you like it)
2 Tablespoon fresh lemon juice
1/2 teaspoon sea salt OR 2 teaspoon liquid aminos OR 1 Tablespoon tamari or soy sauce
optional: 1 teaspoon cumin
optional: 1/4 teaspoon paprika
optional: 1/4 teaspoon cayanne pepper
optional: 1/4 teaspoon coriander
optional: 2 Tablespoons kefir
Sprouting the chickpeas:
(For more thorough instructions and benefits of sprouting, please read: Sprouting seeds, legumes, grains...)
Step 1: Rinse 1/2 cup of dried chickpeas and place in a big bowl or jar with cool filtered water. Let them soak at room temperature covered with a towel for anywhere from 12-48 hours.
Step 2: Drain and rinse the beans in a plastic strainer. You can use the soaking water to water plants!
Step 3: Keep the beans in the strainer covered with a cloth and rinse every 8-12 hours (about twice a day). Keep rinsing them for a couple of days depending on how long you like your sprouts.
Step 4: 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.
Making the Hummus:
Put all ingredients into the bowl of your food processor and process until smooth. You will need to scrape down the sides of the bowl with a spatula from time to time.
Feel free to be creative by adding your favorite herbs and spices!
This hummus stores well in the refrigerator for up to a week.