Sprouted Hummus

Print Recipe
Sprouted Hummus
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
Cups
Ingredients
Servings
Cups
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Directions Sprouting Chickpeas
  1. Rinse dried chickpeas and pour into a wide-mouth mason jar.
  2. Cover chickpeas with 3 cups of water, and then cover the mason jar with sprouting lid or cheesecloth secured with rubber band.
  3. Soak for 12 hours.
  4. Drain and rinse the beans through the cloth. Then drain again.
  5. Store the jar out of direct sunlight at room temperature atop a kitchen towl. Lay the jar on its side with the bottom propped up so that excess water drains onto bowl.
  6. Rinse and drain the chickpeas once every 8-12 hours for 3 days. The tails should be the length of the bean.
  7. Rinse and drain once more. If you like to keep sprouted peas for salads, air dry sprouted peas before storing in a container or plastic bag and refrigerate for up to 5-7 days.
Directions Hummus
  1. Blend all ingredients in a food processor or blend until creamy.
  2. If adding more water, add 1 tablespoon at a time until desired consistency.
  3. Taste for flavor, adding anything extra you like.
Recipe Notes

For more about healthy eating with Eat to Thrive, see http://optimumhealthsolution.org

Share this Recipe
Nutrition Facts
Sprouted Hummus
Amount Per Serving
Calories 1243 Calories from Fat 549
% Daily Value*
Total Fat 61g 94%
Saturated Fat 8g 40%
Polyunsaturated Fat 9g
Monounsaturated Fat 26g
Sodium 80mg 3%
Potassium 2113mg 60%
Total Carbohydrates 136g 45%
Dietary Fiber 41g 164%
Sugars 23g
Protein 49g 98%
Vitamin A 25%
Vitamin C 41%
Calcium 40%
Iron 128%
* Percent Daily Values are based on a 2000 calorie diet.

I wish to make a donation

Notice: Test mode is enabled. While in test mode no live donations are processed.

$ 5
Select Payment Method
Personal Info

Donation Total: $5

Sign up to receive this recipe