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 (page 138)

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

1. Soak the garbanzo beans in 5 cups water for 12 hours. Drain and rinse.

2. Sprout the garbanzo beans for 12 hours. Rinse them a couple times during the sprouting
process.

3. 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.

PER SERVING:

Calories: 393 | Fat: 24 g | Protein: 12 g | Sodium: 315 mg | Fiber: 10 g

Garbanzo Beans

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.