(Unless in sprouted form Hummus is Acid Ash forming – Nutritious and Delicious just the same – Though this recipe lends itself to the power of Raw and can be considered a salad of sorts because of it.)

To sprout the chick peas add 2 cups Garbanzo Beans into a jar and fill to top with fresh water – Cover with cheese cloth – Allow chick peas to soak in water up to 12 hours
Using fresh water, rinse at minimum, twice a day and leave turned over to drain in a dark place or with a towel covering
In 3 to 4 days you may see that they have sprouted – Bring them into the in-direct sunlight if possible so as to support the collection of chlorophyll
When the tails of the sprouts reach approximately 1/4 inch long they have become alkaline. This is when to proceed preparing the alkaline hummus recipe.

Mash the garbanzo bean sprouts to a smooth consistency (food processors are wonderful tools for this)
Add to this ¼ cup of Tahinni (or Raw Sesame Seed butter) or to taste
2 to 5 TBLS of freshly squeezed Lemon &/or Lime juice or to taste
1 to 3 Cloves of chopped Raw Garlic or to taste
¼ to ½ cup of Water
¼ cup of Chopped Parsley or to taste

Blend 1/8 cup of the Water with 1/8 cup of chopped Parsley.
Combine the rest of all ingredients in a blender (except Parsley Sprigs) & blend until smooth. Adding remaining water only as needed.

Pour into a dipping bowl and garnish with sprigs of Parsley and a lemon wedge or two.
Serve as a dip with Carrot sticks, Celery Hearts, or Manna Bread crackers
Roll up in a Lettuce, Cabbage, or Kale leaf and add some alfalfa sprouts with green onion and tomato.

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