1 c. dry garbanzo beans, sprouted (see below)
1 clove garlic
Juice from ½ lemon
¼ c. soaked raw sesame seeds
1 t. sea salt (or more to taste)
Pepper to taste
1 T. olive oil
Water for blending
Optional ingredients (any one of the following): roasted red peppers, chopped kalamata olives, or any herbs from your garden!
To sprout garbanzo beans:
Place garbanzo beans in a quart jar (or other container that is big enough to hold the beans and at least twice as much water). Rinse thoroughly with cold water. Fill the jar with cold water and let the beans soak in a cool, dark place overnight, or for at least 8 hours.
The next day, drain the beans and rinse thoroughly with more cold water. Drain very well (excess water could cause the beans to mold during the sprouting process). Place the soaked beans in a sprouter, if you have one, or back in the jar. Cover loosely with a cloth or sprouting screen. Place the in a well-ventilated, out of direct sunlight place (a cupboard works great). Rinse with cold water again in the evening. Drain well. Repeat this process twice a day until small sprouts start to form. Dry the beans as much as possible and refrigerate until use. Note: Some people don’t like the taste of raw garbanzo beans. If they taste too starchy for you, pour boiling water over them and let them sit for 1 minute. This helps to remove the starch without taking away too many of the nutrients. You may also boil the sprouted beans until tender. This will not be as nutritious as the other two options, but it will still be significantly better for you than canned beans. Reserve the water to use in making the hummus.
Making the hummus: Place all ingredients except the olive oil in a blender and puree until smooth, adding liquid as necessary. I use kefir water because I add kefir to anything I can, but plain water is just fine. Add the olive oil in a slow drizzle until the ingredients come together. Taste for seasoning, adding more salt and pepper as necessary. Serve with fresh vegetables, crackers, or flatbread.