- 1 cup dried garbanzo beans or 2 cups sprouted chickpeas
- 2 heaping tablespoons tahini
- 2 heaping tablespoons extra virgin olive oil
- 2 large cloves garlic
- Juice of 2 medium lemons
- 1/4 cup purified water, + more as needed to thin
- 1 tablespoon cumin
- 2 teaspoons coriander
- Dash or two cayenne pepper, optional
- Himalayan salt to taste
If starting with dried beans, place your beans in a large bowl and fill with purified water. The beans will double in size so be sure to cover and leave plenty of extra water for them to soak up, about 2 to 3 times as much water. Soak for 8 -12 hours. Rinse and drain thoroughly. Leave your beans anywhere at room temp and rinse and drain once every 8 – 12 hours for two days. Here is a great guide to sprouting garbanzo beans from the Sprout People for reference.
Place all your ingredients into your food processor/blender and blend until creamy. Taste for flavor adding anything extra you like. If adding more water, add 1 tablespoon at a time until desired consistency.
Enjoy however you like!
© 2014 The Simple Veganista. All rights reserved. Reprinted with permission from The Simple Veganista website.