Ingredients:
2 cans of garbonzo beans, drained and rinsed or 1 cup dried garbanzo beans, cooked or sprouted
1/3 cup olive oil (or for no oil option, use aquafina—the water that is in the can of beans)
4 tablespoons tahini
2 lemons, juiced
1 head garlic, peeled and minced
1 teaspoon ground cumin
1/2 teaspoon salt
Directions:
Pulse the beans in a food processor. Add the olive oil and pulse until smooth. Add the remaining ingredients and pulse to desired consistency. You can add more oil for a smoother consistency.
Variation:
Artichoke/lemon: add 1/2 cups of artichoke hearts and 2 tablespoons lemon to the ingredients above
Roasted red pepper: add 1/2 cups of roasted red peppers to the ingredients above
I LOVE to sprout! When you eat a sprouted food, you are putting a living food into your body and they are loaded with nutrition and protein. Most people only know about alfalfa sprouts but you can sprout so many other things--broccoli, any kind of bean, chives, radishes, clover....the list goes on. You can grow it right on your counter top at home in mason jars. I can't think of any home grown food that is more economical and nutritious.
How to sprout garbanzo beans:
Take one cup of dried garbanzo beans and put them in a quart mason jar. Place cheesecloth over the mouth of the jar and tighten the metal ring (this is the simplest way--with supplies that you most likely have at home. I buy plastic rings with metal mesh screens because I am a serious sprouter). Pour water to cover the beans and then drain the water. Do this a few times--we are rinsing the beans. Then pour water to cover the beans plus another inch or two. Allow the beans to soak in the water for 12 hours. After 12 hours, drain the water, rinse beans two times and set the jar upside down in your dish drainer for the next 12 hours. Continue this for the next 2 days. The beans will start to sprout tails and are now ready for use.
