Sprouted Hummus

1/2 cup dried garbanzo beans
1 garlic clove, sliced
1/2 cup extra virgin olive oil
1 jalapeno or serrano pepper, minced
3 tablespoons fresh lemon juice
1 teaspoon sea salt
2 tablespoons sesame tahini

Soak the garbanzo beans at least 18 and up to 24 hours.  Drain and rinse them.  Place in a sieve or sprouting jar, and rinse and drain 2 to 3 times per day for 2 to 3 days, or until sprouts have emerged from the bean.

Place the sliced garlic in the olive oil and press the slices gently with a spoon to better flavor the oil.  Set aside to allow flavor to infuse.

Rinse the beans well.  Place in a medium saucepan, cover with water, and bring to a boil over high heat.  Reduce the heat to medium and continue simmering beans for 1 to 1 1/2 hours, or until tender.  Drain and rinse well in cold water.

Slip the papery skins off the garbanzo beans, and place the beans in the bowl of a food processor.  Add the pepper, lemon juice, salt, and tahini.  Pulse for 10 seconds, until the ingredients are loosely blended.

Remove the garlic slices from the olive oil and discard them.  Pour the oil into the feeder tube of the food processor, so it drips into the bowl in a slow and thin stream, and process until the olive oil is incorporated and the hummus is well-emulsified.  Serve immediately, or store in an airtight container.  It will keep in the fridge for about a week.

From Nourished Kitchen blog