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Page 373
| Sprouted Hummus Spread |
| 2 cups dried chickpeas |
| Water |
| 1 to 2 tablespoons tahini
| Juice of 1 lemon |
1 tomato, chopped | 1 teaspoon parsley, finely chopped
4 stalks celery, chopped | 1 to 2 tablespoons olive oil
4 cloves garlic, minced | Pinch cayenne pepper (optional)
1 teaspoon unrefined salt (or crumbled, dried organic seaweed) |
| Using a sprouting jar, soak the beans overnight. Rinse daily, and allow the beans to sprout for 1 to 2 days. |
| When sprouted, mix beans with all other ingredients and place in food processor. Blend until you achieve the consistency you like. |
| Keep refrigerated and use as a sandwich spread or dip for fresh vegetables. |
| Variation: Substitute lentils for chickpeas and add ½ teaspoon curry powder. |
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