Our garbanzos are aliiiiiiiive! 😱Because we sprouted them!
DURING THE SPROUTING PROCESS
🌱 Enzyme inhibitors are removed, making digestion more effortless.
🌱 Nutrient content increases and becomes more bioavailable, allowing the body to better absorb and utilize proteins, antioxidants, vitamins and minerals.
BUT WAIT, THERE'S MORE!
🌱Helps reduce allergens found in grains
🌱Assists weight loss
🌱Promotes heart & colon health
HOW TO SPROUT
1. Rinse ½-¾ cup garbanzo beans and be sure to remove any stones or debris. Place beans in a quart-size mason jar.
2. Add 2-3 cups water, filling the jar ¾ full, cover with a mesh lid. Soak garbanzo beans at least 8 hours or overnight.
3. Drain and rinse beans thoroughly. Invert the jar over a bowl at an angle so the beans will drain, but air can still circulate.
3. Repeat rinsing and draining 2-3x per day until sprouted (about 3-4 days)
4. Taste sprouts daily and continue rinsing and draining when sprouts have reached desired length and flavor.
5. Drain beans for several hours before cooking or transferring to a covered container. Store sprouts in the refrigerator up to 1 week.
Ready to make your own sprouted hummus?
Click here for our recipe! Or, if you get motion sickness...
- 8 cups sprouted garbanzo beans
- Put enough water in a large pot to cover your beans
- Add 2 bay leaves & 3 garlic cloves
- Cook for 1 hour at a low boil
- Strain, remove leaves & cloves
- Add beans to a food processor and add
- 6 oz lemon juice
- 6 oz tahini
- 6 oz olive oil
- 2 cups alkaline water
- 1 tsp cumin
- 1 tsp Himalayan salt
- 3 garlic cloves
- Blend until smooth, serve & enjoy!
Too lazy? Too messy? Too busy?
Click here to order online!