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Sun-dried Tomato Sprouted Hummus

I grew up in a family of middle-eastern descent so the idea of perfecting hummus seems only natural to me...to get to a place where you don't have to even think of ratios or measurements. With so few ingredients, after a while you will wonder why you ever bought hummus.

One cup of dried beans yields 3 cups soaked! There are so many ways to make it too! You can add almost anything to the base or strip it down to its basic as well. So when I learned you could make raw hummus with sprouted garbanzos, I decided to give it a try to contrast with my favorite way - both versions are below. I eat hummus with a salad, as a dip with sliced carrots or cucumbers, as a spread in a wrap, or on its own for a boost of dense fat, protein, and fiber.

You may be wondering why I included Sacha Inchi Oil below as a sub for Extra Virgin Olive Oil. I had been obsessed with Sacha Inchi Seeds for a while and had purchased the oil to experiment with other ways I could include this Omega-3 rich superfood into my diet and I found that in many applications, it can replace olive oil when you are not cooking it. Sacha Inchi is a native seed to the highlands of Peru. It is rich in protein, omega 3, 6, and 9, alpha tocopherol vitamin E, carotenoids (vitamin A), and fiber. Do not heat Sacha Inchi Oil! So be sure not to use the Sacha Inchi Oil in an intense blending or on garbanzos straight from boiling water in order to preserve its potency. To learn more about the incredible benefits of Sacha Inchi Oil, check out this site and this one too. EVOO is good too but depending on what you have access to, its a good opportunity to try experimenting with bringing in other healthy oils into your diet.

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SPROUTED/RAW RECIPE - Version 1

1 cup dried garbanzo = 3 cups soaked and sprouted

4 T tahini

1/2 cup EVOO or Sacha Inchi Oil

2 lemons

1 T cumin

1 tsp coriander

1 piece garlic or 1 tsp garlic powder

1 tsp sea salt or more to taste

optional add-ins: 1 cup soaked sun-dried tomatoes, splash of apple cider vinegar

Soak 1 cup garbanzos in purified water. Make sure to leave the lid off the jar and to stir the beans or shake the jar every hour or so otherwise the beans can swell into each other and get stuck in the jar. After about 6-8 hours, the beans are ready to be sprouted.

Simply rinse your beans, then either place a sprouting lid on your wide-mouth mason jar or you can use the mesh from the lemon bag and seal the top of the jar so you can turn it to rinse your beans during the sprouting process. I prefer to use a sprouting jar strainer lid such as this. It will take 2-3 days to sprout your beans depending on the temperature of where you are. Once you have nice little sprout tails, you are ready to blend.

Add beans to blender and toss in all the other ingredients. Balance the taste with more tahini, salt, lemon juice as needed. You may find the ratios to be slightly different than with cooked garbanzos or canned ones as there are different flavors to balance.

When you go to place the hummus, add extra oil, chopped sun-dried tomatoes, and pine nuts to garnish.


Enjoy!

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COOKED PLANT-BASED - Verson 2

3 Cups Garbanzos (cooked or rinsed from the can)

4 T tahini

1/2 cup EVOO or Sacha Inchi Oil

2 lemons

1 T cumin

1 T sea salt

Soak beans according to the above. Then bring water to a boil on the stovetop, then reduce to low heat and allow it to simmer until cooked. I have been making this one more and more frequently as I mentioned I recently cleaned out my kitchen and found these were literally the only things in there...there is something really nice about stripping things down to their most minimalist and then adding things in to be more creative. I also like cooking garbanzos because I use some for the hummus and some for salads and I really like the taste of them cooked even though they are not as nutritious as sprouted.

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