Sprouted Chickpea No-Cook Hummus

1. 1

   Soak the beans for 24 hours.

2. 2

   Drain, and let them sit for 2 to 3 days until the beans' sprouts are about 1/2-inch long.

3. 3

   Rinse the beans once or twice a day.

4. 4

   Bring a large pot of water to a boil.

5. 5

   Remove from heat, and let it stand for 1 minute.

6. 6

   Place the sprouted beans in the hot water and let them sit for 1 minute.

7. 7

   Drain.

8. 8

   If you skip this step, the hummus will be awful.

9. 9

   Place the sprouted beans into the container of a large food processor.

10. 10

    Add tahini, sea salt, lemon juice, and garlic.

11. 11

    Process until smooth, adding water if needed.

12. 12

    It will take 3 to 5 minutes to blend.

13. 13

    Let it sit in the food processor for 5 minutes to allow the beans to absorb as much water as possible.

14. 14

    If it is too thick, add more water and blend again.

15. 15

    Taste and adjust the seasonings if needed.

16. 16

    Spoon into a serving dish and garnish with paprika.

• Calories 48.66 kcal Low Source
• Protein 0.94 g Low Source
• Carbs 8.12 g Moderate
• Total Fat 1.04 g Low Source
• Saturated Fat 0.1 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 9.74 mg Low Source
• Fiber 1.15 g Low Source
• Sugar 0.99 g Low Source
• Added Sugar 0.5 g Low Source
• Calcium 98.17 mg Low Source
• Iron 0.29 mg Low Source
• Potassium 39.21 mg Low Source
• Vitamin A 0.5 mcg_rae Low Source
• Vitamin C 14.79 mg Moderate
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Sesame
• Garlic 🧄