Sprout your beans.* Rinse them again and then put in a large sauce pan with water covering them about 2 inches deep. Bring to a boil and then cook on med heat, keep them bubbling a little, until they are soft, about 2-2.5 hours. Add more water as needed.
When they are cooked, drain them and rinse in cold water. Put in food processor with S-blade and add
2 tbs lemon juice
2 garlic cloves
1 tsp salt
1/3 cup of tahini or 1/4 cup sesame seeds
2 tbs olive oil
water.
mix them all together, adding water as you go to make it creamy. Keep mixing until it's really smooth, this could take up to ten minutes. I have to let my FP rest so it doesn't over heat, but The taste is worth it.
Store in a covered container in the fridge for a week or so.
Footnotes:
* Optional. If you choose not to sprout your beans, just rinse and soak them for about 2 hours. Sprouting instructions. Takes 48 hours. Clean about a cup of dried chickpeas and soak them over night. Rinse them the next day and keep them in a dark place in a sprouting jar or wrapped in a towel for another day.
Mmm, I have a raw sprouted hummus that I particularly love.
ReplyDeleteHi zucchini,
ReplyDeleteThanks for the suggestion on my blog. Let's just say I've been married for ten years and an extra hundred pounds and thats a big *Not!* as an option for B12. Out of the question ;-)
Any other options? Thanks.
Steve