Inspired by Mediterranean Snacks Classic Hummus Dip

Great for picnics and get-togethers, this hummus is easy and delicious. Soaking and sprouting the beans reduces things like phytic acid, making your chick peas easy to digest and more nutritious.

1 C dried dried garbanzo beans (chick peas) - canned chick peas will work as well, no soaking needed.
1/3 C tahini (sesame seed paste)
Juice of 1 - 2 lemons (to taste)
1 t sea salt
2 cloves garlic
1 T olive oil
extra water or oil for texture
embellishments like sundried tomatoes, herbs, green onions, olives, etc. (to taste)
olive oil, paprika (smoked if you like) and toasted pine nuts for garnish

Soak your garbanzo beans for 12+ hours starting with hot water. This begins the sprouting process. The next day remove from water and rinse. Leave on counter or in fridge while sprouting. Rinse each day. Over the next 2-3 days you'll see tails sprout on the beans. How long you sprout is up to you. If you're using pre-sprouted beans, then just soak overnight.

Blend all ingredients in the food processor or blender. Add oil or water until your perfect consistency is reached. Add your embellishments and top with a drizzle of olive oil, a dusting of paprika {smoked is quite good}, and some toasted pine nuts. Enjoy with veggies, crackers, or baked lentil chips!