The garbanzo beans in the recipe are sprouted, which some experts say make them easier to digest and that they offer more of their naturally occurring nutrients than when cooked. One thing is certain, this unique take on hummus tastes great and is a super healthy snack, appetizer or sandwich spread.
Super Sprouted Beet Hummus
1 small beet
1 cup of dried garbanzo beans
Juice of 1 large lemon
½ teaspoon of Himalayan sea salt
½ teaspoon cracked pepper
2 large cloves organic garlic, minced
2 tablespoons of tahini
¼ cup of olive oil
1 tablespoon of cumin
2 tablespoons of coriander
3–4 cups of filtered water (for soaking)
¼ cup of filtered water for cooking the beet
- Start by soaking the garbanzo beans in water for at least 12 hours and up to 24 hours. Put the garbanzo beans in a cheesecloth sack. Over the next 24 hours, rinse thoroughly every 3–4 hours. The sprouts will start to appear like tails. Stop rinsing when they get to about 5 mm long and store in a lidded glass jar in the fridge. You can learn more about sprouting here.
- Preheat oven to 400°F. Wash and peel the beet and place it in a small baking dish with ¼ cup of water and transfer to the oven for 45 minutes.
- Take beet out of the oven and allow it to cool.
- Add all ingredients to a blender or food processor on high speed until you get a desired consistency.
- Serve with veggies or crackers.
- Store in a seal-tight container in the fridge for 1 week.
- We recommend using local, organic and non-GMO ingredients whenever possible.