Total Time
3 Days 17 Minutes
Servings
20
Ingredients
- 1 1/2 cups dry chickpeas
- 2 tablespoons tahini
- 1 teaspoon sea salt
- 2 lemons, juiced
- 4 cloves garlic, crushed or to taste
- 1 cup filtered or spring water
- 1 pinch paprika
Instructions
- Soak the beans for 24 hours. Drain, and let sit for 2 to 3 days, until the bean's sprouts are about 1/2 inch long. Rinse the beans once or twice a day.
- Bring a large pot of water to a boil. Remove from heat, and let stand for 1 minute. Place the sprouted beans in the hot water, and let sit for 1 minute. Drain. If you do not do this step, the hummus will be awful.
- Place the sprouted beans into the container of a large food processor. Add the tahini, sea salt, lemon juice, and garlic. Process until smooth, adding water if necessary. Let sit in the food processor for 5 minutes to allow the beans to absorb as much of the water as possible. If too thick, add more water, and blend again. Taste and adjust seasonings if needed.
- Spoon into a serving dish, and garnish with paprika.
|
|
 |
|
