Whenever I walk through the aisles of the grocery store, I’m always amazed at how expensive some convenience foods can cost. Hummus for example is one of the easiest things to make, yet my local grocery store sells an 8 oz. container for about $3. And worse yet, when you look at the food label some brands can include ingredients like safflower oil, modified corn starch, soy protein and other additives you probably don’t want in your hummus. It’s so easy to make your own homemade hummus – in fact, I like to make this Sprouted Hummus recipe to avoid canned garbanzo beans.
Why avoid the canned beans? Well, canned anything isn’t as nutritious as fresh food. Plus, some canned food may still be lined with BPA. I like to sprout my beans to make them good for my digestive system.
My favorite way to serve this Sprouted Hummus recipe is with a plate full of fresh-cut vegetables and tortilla chips. This is perfect as an after-school snack for the kids.
Where to Get Kitchen Pantry Essentials
I get my other kitchen pantry supplies like sea salt, black pepper, spices, coconut oil, and other essentials either on Amazon or my local health food store usually. But then I got a Thrive membership. If you don’t already have one – it’s awesome! It’s like Whole Foods meets Costco. Bob’s Red Mill baking soda, for instance, is about $3 at my local health food store and $6 on Amazon. But it’s only $2.03 (YES!) on Thrive Market. Great deal right? And the raw honey?! Don’t even get me started how much that costs at the health food store. But on Thrive Market it’s just $5.45 for a 10.5 oz jar of raw honey.
Sign up for a Thrive Market membership and get 2 months free and 10% off your first order.
- 3/4 cup of dried GMO-free garbanzo beans
- 1 clove garlic
- 2 tbsp lemon juice
- 4 tbsp organic tahini
- 1/4 cup plus 1 tbsp extra-virgin olive oil
- 1-2 tsp Himalayan Pink Crystal salt, to taste
- 1 tsp organic Paprika, for garnish
- 1 tbsp fresh parsley, finely chopped
- Place garbanzo beans in a large bowl. Fill with warm water (at least 2 inches above the height of the beans) and soak overnight (at least 12 hours). White foam may develop - this is normal.
- Rinse and drain the beans. Place back in a large bowl and let them sprout for at least another 12 hours, or up to 2 days.
- When the beans are ready, rinse out and cook in a pot of water for about an hour until the beans soften.
- Drain beans and let cool.
- Combine beans, lemon juice, tahini, garlic, and salt in food processor. Pulse and slowly add 1/4 cup olive oil. If consistency is too dry for you, add a little more olive oil.
- Transfer to a serving dish or bowl.
- Garnish with fresh parsley, paprika and 1 tbsp olive oil.
- Serve with carrots, cucumbers, celery or your favorite fresh-cut vegetables and gluten-free or grain-free crackers.
Photo credit: Bigstockphotos.com / iuliia_nThis post contains affiliate links. Read my full disclosure.
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