2 cups dried chickpeas (garbanzo beans)
1/2 cup fresh parsley, chopped
1/4 cup fresh-squeezed lemon juice
1/2 teaspoon minced jalapeno
1 tablespoon minced garlic
1/4 cup tahini
1/4 – 1/2 cup olive oil
1 1/2 teaspoon Celtic Sea Salt
1. Soak dried chickpeas for 8 hours and rinse well. To fully sprout the chickpeas, follow our easy Soaking and Sprouting 101 instructions.
2. Place all the above ingredients in a blender or food processor and blend until creamy, using rubber spatula to help hummus turn over.
Image Source: Corbis Images
Recipe adapted from: RAW The Uncook Book, by Juliano
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