Ingredients

• Ingredients Scale 1x2x3x 3/4 cup dried garbanzo beans or 1 1/2 cups sprouted chickpeas 1/4 cup tahini 2 large garlic cloves juice of 2 medium lemons 1/4 cup purified water, + more as needed to thin 1 tablespoon cumin 2 teaspoons coriander himalayan salt, to taste

Preparation

• Instructions Soak chickpeas: If starting with dried beans, place the dried chickpeas in a large bowl and fill with fresh purified water. The beans will double in size so be sure to cover and leave plenty of extra water for them to soak up, about 2 to 3 times as much water. Soak for 8 -12 hours. Rinse and drain thoroughly. Let beans sprout: Place the chickpeas in a mason jar with a sprouting lid (or sprout them using a colander). Leave the chickpeas anywhere at room temp and rinse and drain them 2 – 3 times a day for 2 to 3 days. If your garbanzo beans are not sprouting, try moving them to a warmer area. Here is a great guide to sprouting garbanzo beans from the Sprout People for reference. Hummus: Place the ingredients into a food processor or high-speed blender and process until creamy.d You may need to stop every now and then to scrape down the sides. Taste for flavor, adding anything extra you like – garlic, tahini, lemon, spices, or salt. If adding more water, add 1 tablespoon at a time until desired consistency. Makes about 2 cups Store: Keep leftovers in the refrigerator for up to 5 days. Serves 8 Enjoy with fresh sliced veggies or crackers.