Ingredients:
For hummus:
- One 15-ounce can of garbanzo beans or home cooked
- 1/4 cup of fresh lemon juice
- 1/4 cup of tahini
- One large garlic clove, minced
- 2 tbsp of olive oil
- 1/2 tsp of pink himalayan salt
- 1/2 tsp of cumin
- 2 tbsp of water
- Dash of paprika
For sprouted hummus cracker:
- Sprouts of your choice
- Crackers
Directions:
- In a blender, or food processor, combine the 1/4 cup of tahini with the 1/4 cup of lemon juice, and process for about one minute.
- After the minute turn off your processor, and scrape the sides, and blend again for 30 more seconds.
- Next add the 2 tbsp of olive oil, large clove of garlic, 1/2 tsp of cumin, and 1/2 tsp of salt to your creamy mixture. Process for about half a minute, and again scrape the sides, and blend for an additional 30 seconds.
- Now we are going to add our 15 ounces of garbanzos. Rinse them very well and add about half of the garbanzos to the processor. Blend for about 1 minute, and then scrape the sides of the bowl, add the rest of your garbanzos and process for another minute and a half. You'll know your hummus is ready when it is thick and smooth.
- If your hummus is too thick, slowly add in your water, keep adding until you find the consistency you find desirable!
- When you are ready to serve, pick out your favorite crackers; add about a spoonful of hummus to each, and you can even top with your own homegrown sprouts!
Note: The trick to a creamy hummus is to really blend your ingredients for just the right amount of time.
