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Vegan Recipe VEGAN Garlic Lemon Hummus Chick Pea Garbanzo Bean Dip, Appetizer or Snack

Posted Feb 21 2009 12:00am

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
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.
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