Garbanzo Bean Hummus
This is a delicious hummus pâté made with sprouted garbanzo beans. Macadamia nuts make a great substitution for the garbanzo beans. Inspect the garbanzos after soaking and discard any that are still hard. This recipe is good as a spread on flax crackers and a condiment in burrito wraps.
INGREDIENTS | SERVES 4
- 1 cup garbanzo beans
- ¼ cup Tahini
- 1 clove garlic, minced
- ¼ cup lemon juice
- 1 tablespoon jalapeño pepper, minced
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ cup olive oil, as needed for consistency
Soak the garbanzo beans in 5 cups water for 12 hours. Drain and rinse.
Sprout the garbanzo beans for 12 hours. Rinse them a couple times during the sprouting process.
In a food processor with an S blade, process all ingredients except the olive oil. Gradually add the olive oil until the mixture becomes creamy.
Calories: 393 | Fat: 24 g | Protein: 12 g | Sodium: 315 mg | Fiber: 10 g
Garbanzo beans, also called chickpeas, are the traditional ingredient in hummus and falafel. They are a great source of protein and fiber and high in folic acid as well as the minerals molybdenum, manganese, copper, phosphorus, and iron. Garbanzos originated in the Middle East, where they are a staple food.