Don't Doubt the Sprout! šŸŒ±

hummus surrounded by vegetables
Our garbanzos areĀ aliiiiiiiive!Ā šŸ˜±Because we sprouted them!


šŸŒ± Enzyme inhibitors are removed, making digestion more effortless.
šŸŒ± Nutrient content increases and becomes more bioavailable, allowing the body to better absorb and utilize proteins, antioxidants, vitamins and minerals.


šŸŒ±Helps reduceĀ allergensĀ found in grains
šŸŒ±AssistsĀ weight loss
šŸŒ±PromotesĀ heartĀ &Ā colon health



1. RinseĀ Ā½-Ā¾ cup garbanzo beans and be sure to remove any stones or debris. Place beans in a quart-sizeĀ masonĀ jar.
2. Add 2-3 cups water, filling the jarĀ Ā¾ 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?Ā 

ClickĀ hereĀ 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?

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