Tri-Colored Hummus with Crudites
2 cup dried garbanzo beans (chickpeas), sprouted
¼ cup raw tahini
Juice of 1 lemon
clove garlic, minced
6 tablespoon water
1 tablespoon olive oil
1 teaspoon sea salt
1 cup sun-dried tomato, soaked til soft
1 cup spinach
In a food processor, combine all the hummus ingredients except the sun-dried tomatoes and spinach.
Divide hummus into three portions, leaving one of the portions in the food processor.
Put sun-dried tomatoes in the food processor with the hummus. Blend until creamy and slightly chunky. Remove sun-dried tomato hummus. Set aside.
Rinse processor and add spinach with the second portion of hummus. Combine thoroughly.
Sprouting is super easy.
1. Place garbanzo beans in a glass jar or bowl and cover it with water. Let it soak in the refrigerator overnight.
2. Drain beans then fill with water and drain again.
3. Now set the jar at a 45º angle with good air flow.
4. Continue to rinse and drain for a day or two until little white tails sprout from the bean.