Garbanzo Sprouts - Raw Hummus RecipeTry this raw hummus recipe. I love Middle Eastern food, especially hummus. If you sprout the garbanzos (chick peas) instead of cooking them, you have many times the nutritional value of the cooked version. You have to plan ahead a bit, as the garbanzos need a day or two to sprout (not much longer or they get rather tough and bitter). Soaking overnight is sometimes enough - you can eat them pretty much as soon as they're soft. The rest of the recipe is the same as normal. I find I need a little more water than usual to blend it smooth enough. Ingredients – ~1 cup garbanzos (chick peas), sprouted 1 or 2 cloves garlic Juice of ½ to 1 lemon Olive oil Salt and cumin to taste Water Method – Put all ingredients in a food processor or blender. Blend till smooth and creamy. Serve this raw garbanzo hummus as a dip or a spread. With a little more water it makes an interesting salad dressing.
* Here's another idea for raw hummus that I came across recently. It's basically the same, but use raw zuccini (courgettes) instead of garbanzos (chick peas). It's a great way of using up some of the summer glut of this vegetable, and you don't have to remember to soak anything beforehand. Just roughly chop the zuccini and put it in the blender with the rest of the ingredients. Click Here To Look At Some Of My Other Healthy Recipes
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