What we're making this week:  Raw Sprouted Hummus
What we are baking this week

What we're making this week: Raw Sprouted Hummus

What we're making this week:

Raw sprouted hummus


I love this hummus recipe, as it requires my daily attention and mindful practice of caring and nurturing the process in creating a healthy dish that I can keep in the refrigerator for an instant meal, and dip into my Israeli roots at the same time.

I really do delight in the week-long process of sprouting my garbanzo beans and watching them grow into their activated potential. And I don't need a green thumb to do it, which makes me feel like a winner every time!

Sprouting also makes the garbanzos and sunflower seeds, easier to digest by breaking down the anti-nutrients naturally present, and increasing the availability of  Calcium, Iron, Zinc, and Protein.  This also makes the beans easier to digest so your body can access their full nutritional profile!  

Hummus is very high in fiber, antioxidants, protein, vitamins, and minerals.  But I always want more power in my food, so I add a ton of garlic for flavor and the added bonus of trace minerals, antioxidants, and vitamins.
(Did you know raw garlic is used a natural antiseptic, antibacterial and anti-fungal agent while boosting
the immune system?)

Lot's of Lemon...Vitamin C and Zing, and Cayenne pepper.

I especially love eating hummus with vegetable sticks,
cucumbers in particular.
Did you know cucumbers stabilize blood sugar, cholesterol and are anti-inflammatory with a ton of antioxidants and fiber?   

  And then, the secret ingredient! 
(Well, not really so secret.)

I like to blend some Tahini into the hummus, and then drizzle more of it on the hummus, with some extra spice, before serving.

Tahini is made of sesame seeds, is loaded with copper, zinc, magnesium, calcium, and phosphorous. 
And eating this healthy fat (like olive oil) helps extract photo-nutrients from those tasty cucumbers!   

Okay, enough rambling. 
Just trust me when I say that you should always have a batch in your refrigerator.
  I make it every week and am never without a nutritious plant-based meal ready to go.  

I hope you have fun with it. 
Please drop us a line and let us know how you liked the recipe and any fun story's that developed from the 4-5 day process.


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