Raw Sprouted Chickpea Hummus

Directions

1. 1
   To sprout chickpeas:
2. 2
   Rinse 1/2 cup of dried chickpeas and place in a wide-mouth container.
3. 3
   Cover chickpeas with water, then cover the container with cheese cloth or other mesh, secure with a rubber band or tape, and let soak for 24 hours.
4. 4
   Drain and rinse the beans through the cloth, then drain again.
5. 5
   Store the jar out of direct sunlight at room temperature atop a kitchen towel. Lay the jar on its side with the bottom propped up so that excess water drains onto towel.
6. 6
   Rinse and drain the chickpeas once every 8-12 hours for 36-48 hours (depending on how large you like your peas). The tails should be at least 1/4 inch long.
7. 7
   Rinse and drain once more, and allow sprouted chickpeas to air dry. To store, place then in a container or plastic bag and refrigerate for up to 5-7 days.
8. 8
   For the Hummus:
9. 9
   Add all ingredients to bowl of your food processor. Process on low until well incorporated and smooth. You will need to scrape down the sides of the bowl with a spatula from time to time.
10. 10
    Enjoy with your favorite crackers, bread, or fresh crudite!
11. 11
    Stores well in the refrigerator for up to a week.