Hummus

I recently read about chick peas (also known as garbanzo beans) and how nutritional they are, especially once sprouted. Sprouting dried beans creates the highest possible nutrition value; it activates the beans' live enzymes and makes them more digestible. Even a small “tail” on a bean is enough to activate its superior nutritional content.

So I started my bean sprouting...

For the sprouting, I prefer to use dry organic garbanzo beans rather then already cooked beans from the can, which are loaded with preservatives. (Some recipes even ask to save the liquid from the can and use it in hummus – yuck!)

Yes, it does take more time to make such a dish -- but it sure is worth it!

It is pretty easy to do. Just follow these instructions for soaking and sprouting:
http://www.whole-body-detox-diet.com/how-to-sprout.html (I love this website).

In one article that I read it says to grind sprouted beans first and then to eat them. In another one it says to chew on them and let your jaw get some exercise. I tried both. And then I thought that it would be great to make hummus out of sprouted beans because the beans become soft enough to eat raw. (My kids did not even notice that they were eating a healthier version of hummus!)

Ingredients:
(use organic whenever possible)
2 cups (or so) sprouted garbanzo beans
1/4 cup tahini (ground sesame seeds)
2 cloves garlic
3 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon sea salt
½ teaspoon paprika
purified water for desired consistency

Directions:
Soak garbanzo beans for 12 hours and sprout for 2-3 days. Change the water during the day 3-4 times (see Sprouting Chart). Rinse garbanzo beans and place in hot water for 1 minute. Puree all of the ingredients in Blendtec adding only enough water to bring to reach desired consistency. Garnish with paprika and a drizzle of olive oil.

I enjoy being in the kitchen...

I really enjoy being in the kitchen. To me, it is really fun to create a new dish using an unusual combination of familiar ingredients. I like to have some “mixtures” in my fridge that I can throw into many of my recipes. I want to share some of my secrets with you.

I create a variety of "mixtures" in my kitchen from jams to spreads to dips. My favorite one is an herbal paste that I use as a spread and garnish. It is delicious on whole-grain toast or the perfect addition to spruce up a side dish of boiled potatoes (a dinner party favorite). This paste is also great in sandwiches. Feel free to add and experiment with any other herbs and spices you wish.

Herbal Paste

One bunch of each:
Parsley
Dill
Cilantro
A few basil leafs
Tarragon leafs
¼ cups or more good extra virgin olive oil
Juice from 1 lemon
Salt to taste

Separate herbs from debris and dirt. Soak in a big bowl in cold water for about one hour. Rinse 2-3 times or more until the water is clean and you do not see any dirt in the bottom. Drain excess water in a strainer. Chop the herbs on the cutting board and put it in Blendtec total mixer using whole juice button. If needed push the button again. Add salt (if you add salt after blending, it is easier to better estimate the amount needed).