Thursday, July 5, 2007

9. Tri-colored Hummus with crudites

2 c garbanzo beans (chickpeas), sprouted*
1/4c raw tahini
Juice of 1 lemon
1 clove garlic, minced
6 T water
1 T olive oil
1 t sea salt
1 c sun-dried tomato, soaked til soft
1 c spinach

In a food processor, combine all ingredients except the sun-dried tomatoes and spinach.

Divide hummus into three portions, leaving one of the portions in the food processor.

Put sun-dried tomatoes in the food processor with the hummus. Blend until creamy and slightly chunky. Remove sun-dried tomato hummus. Set aside.

Rinse processor and add spinach with the second portion of hummus. Combine thoroughly.

Cucumber slices
Carrot slices
Cherry tomatoes

* Sprouting is super easy.

1. Place garbanzo beans in a glass jar or bowl and cover it with water. Let it soak in the refrigerator overnight.
2. Drain beans then fill with water and drain again.
3. Now set the jar at a 45ยบ angle with good air flow.
4. Continue to rinse and drain for a day or two until little white tails sprout from the bean. They're ready to use.