This scrumptious recipe is sure to send your taste buds sailing! Plus, I list the top nutritional benefits to each ingredient in the recipe.
Garbanzos are more digestible, and arguably more nutritious, when sprouted and raw. I find that sprouted garbanzos don’t give me gas (TMI?) or tummy aches the way that canned garbanzos sometimes do. Personally, I love sprouted foods because they are enzymatically active and alive. Plus, it’s really fun to watch your beans sprout tails!
Sprouting is simple. To sprout, soak the beans overnight in water. Then rinse them thoroughly three times per day until they sprout. No need to continue soaking them after the first night. Once they’ve sprouted, refrigerate them until they are ready for consumption. You can read this guide for a little more insight if you feel nervous.
This recipe is from my friend Candace, who was studying nutrition at Bastyr Universtiy when I met her. We volunteered together to teach nutrition and cooking classes at the YMCA when we were both students. If you really don’t want to mess with sprouting, just used cooked garbanzo beans.
For the basic hummus recipe, start with this formula:
2 cups soaked sprouted garbanzos (the fiber is filling)
1/2 cup lemon juice (immune booster)
1/2 cup olive oil (heart booster)
1 tablespoon chopped garlic (immune booster)
1/3 cup tahini (ground up sesame)
1 tablespoon Himalayan salt (dense in minerals)
1 tablespoon cumin powder (cancer fighter)
Photo borrowed from www.therealhousewife.com. You’ll have to just believe me that I’ve really made this myself!
For cilantro-lime hummus, add these ingredients to those listed above:
1 bunch cilantro (a great detoxifier)
2 de-seeded Jalapenos (metabolism booster, arthritis relief)
1/4 cup lime juice (cancer fighter)
Directions:
Put all of your washed ingredients into a food processor or blender. (I prefer VitaMix). Puree until smooth.
As you can see, this recipe uses highly nourishing ingredients. Be sure to share this recipe with someone who could use a health boost. You might just inspire them to whip up some delicious hummus and invite you over for a snack!
5 responses to “Sprouted Cilantro-Lime Hummus with Olive Oil”
after sprouting the garbanzos should you cook them to tenderize?
Hi James,
You’d be amazed, but they are already tender and fresh when they are sprouted! I prefer them sprouted over cooked. You don’t need to do both. I hope you enjoy!
Hey I use to volunteer at the YMCA while at Bastyr too! I taught the little kids in the future chefs of america program and the actively changing together program, it was a great experience 🙂 It’s been a year since I’ve graduated and here I am longing for the cilantro hummus that was served in the cafeteria (living in salt lake city now) so I googled bastyr cilantro hummus to maybe by chance find something and your website was the first link. I’ll look into getting that book too. THANKS
Hey Angie, well imagine that! Did you study nutrition? I’m glad you found me. Let me know what you’re up to now!
Yeah I have a Bachelors in nutrition science. Currently working as the store manager of a GNC. It’s great getting to talk about nutrition to customers all day but at the end of the day I’m just hoping to take some managerial, training and speaking skills from this job for when I get my teachers certificate to become a high school health teacher. I’m finally making this recipe in the morning btw.