Recipe Directions
1. In a food processor, combine all the hummus ingredients except the sun-dried tomatoes and spinach.
2. Divide hummus into three portions, leaving one of the portions in the food processor.
3. Put sun-dried tomatoes in the food processor with the hummus. Blend until creamy and slightly chunky. Remove sun-dried tomato hummus. Set aside.
4. Rinse processor and add spinach with the second portion of hummus. Combine thoroughly.
5. Sprouting is super easy. Place garbanzo beans in a glass jar or bowl and cover it with water. Let it soak in the refrigerator overnight.
6. Drain beans then fill with water and drain again. Set the jar at a 45º angle with good air flow.
7. Continue to rinse and drain for a day or two until little white tails sprout from the bean.
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Comments
Top voted
thedailyraw
Sep 28, 2009
Okay, first of all thank you RCBAlive for bringing this up, you had a very good point about the sprouting and I wanted to get it right, so thank you again. I think it is clear now.
Brutha Nature
Aug 10, 2010
Ok...sprouting. Does sprouting have to occur in a jar...what about a glass bowl. I am soaking chick peas in a glass bowl...cover with cheese cloth. Ok I scrolled up and answered my own question. You are an angel.
thedailyraw
Sep 30, 2009
Raw cheese and flax crackers! I must have been smoking parsley when I typed this recipe. Yes parsley or even cilantro would be great. Thanks again for looking after me, RCBAlive!
All
Brutha Nature
Aug 10, 2010
Ok...sprouting. Does sprouting have to occur in a jar...what about a glass bowl. I am soaking chick peas in a glass bowl...cover with cheese cloth. Ok I scrolled up and answered my own question. You are an angel.
rawmonster
Jan 17, 2010
Okay... i just made nearly this exact thing... but without spinach and it was sooooo good... I used to make home made non-raw hummus and I was always disapointed with it... so before I made this one I was already prepared for defeat... but its closer the taste of store bought hummus than I have ever before... yum yum yum... I was so excited about it I just left life a 5 min message on my sisters phone telling her how tasty it was
rawmonster
Jan 17, 2010
Okay... i just made nearly this exact thing... but without spinach and it was sooooo good... I used to make home made non-raw hummus and I was always disapointed with it... so before I made this one I was already prepared for defeat... but its closer the taste of store bought hummus than I have ever before... yum yum yum... I was so excited about it I just left life a 5 min message on my sisters phone telling her how tasty it was
thedailyraw
Sep 30, 2009
Raw cheese and flax crackers! I must have been smoking parsley when I typed this recipe. Yes parsley or even cilantro would be great. Thanks again for looking after me, RCBAlive!
thedailyraw
Sep 28, 2009
Okay, first of all thank you RCBAlive for bringing this up, you had a very good point about the sprouting and I wanted to get it right, so thank you again. I think it is clear now.
thedailyraw
Sep 27, 2009
You're very welcome. Two cups before sprouting. I start with two cups of the chickpeas, then sprout them. Do you think it should read two cups sprouted chickpeas or two cups chickpeas, sprouted? I think I worded it correctly but any guidance would be appreciated. Thanks.
thedailyraw
Sep 27, 2009
Ooops, I guess that could be important, huh? I have corrected the recipe. Thanks.
gawky
Sep 27, 2009
How much sprouted chickpeas? Did I miss it? :)
thedailyraw
Sep 27, 2009
That's a great question! You use the whole bean. And the tail doesn't have to be long. As soon as I see the white tail popping out, I use them.
rawgirl1976
Sep 27, 2009
This was the easiest explanation on sprouting I have seen. I have one question, sorry if it’s kind of a dumb one but I really want to get into sprouting. When you see the white tails is that the only part that you eat or do you eat the whole thing.
Thank you
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