Sprouted Chickpea Hummus to Delight!

From FoodCycles Surprise at Terra Madre Day

As promised here is the recipe for traditional sprouted chick pea hummus taken from Rene Loux-Underkoffler’s book “Living Cuisine.” Thanks to Rebekka Hutton, Ashlee Cooper and the rest of the team for heading up the sprouted chick pea hummus on flowering kale leaves at the event! Lots of people loved it tons!

THE INGREDIENTS

1 cup garbanzo beans
1-2 cloves garlic
1 cup fresh parsley leaves
4-6 Tbl raw sesame tahini
1/3 cup lemon juice
2 Tbl extra virgin olive oil
2 tsp sun-dried sea salt

Want to make sprouted chick pea hummus the lazy way – haha! No we didn’t make it this way — ours was made in a food processor at FoodShare’s kitchen (Time: 1 min 43 s)

GETTING DOWN TO BUSINESS

In a glass jar with a mesh or screen covering, soak garbanzo beans in 3 cups filtered water for 6-8 hours.

Drain off soak water and rinse and drain again. Allow to stand upside-down, at an angle, to drain (in a dish rack or in the sink).

Rinse and drain in the morning and evening for 2-4 days, until the beans sprout tails that are as long as the beans.

In a food processor, chop sprouted beans to a pulp. Put chopped beans in a strainer and generously rinse until the starch is drained away and the rinse water is clear. Additionally, the beans can be blanched or steamed after being rinsed.

In the food processor, finely chop garlic and parsley. Add rinsed garbanzo beans, tahini, lemon juice and olive oil, and blend until creamy. Season with sea salt to taste.