Fooduciary
Ingredients:
1 cup garbanzos, soak 1 cup raw and then use all of them
1 – 2 garlic cloves chopped
1 cup cilantro (I use a whole bunch)
4-6 Tbs raw tahini
1/3 cup juice from lemon or more to taste
4 or moreTbs olive oil (organic, extra-virgin, cold pressed)
1 tsp sea salt
1 – 2 garlic cloves chopped
1 cup cilantro (I use a whole bunch)
4-6 Tbs raw tahini
1/3 cup juice from lemon or more to taste
4 or moreTbs olive oil (organic, extra-virgin, cold pressed)
1 tsp sea salt
1 jalepeno chopped no seeds which make it too hot for me
Directions:
Sprout garbanzos by first rinsing them, then soaking them in filtered water for 12 hours. Rinse them and let them sit (no water) in a shady area, covered, rinsing again every 8 to 12 hours until the sprout is about ¼ inch long.
Combine the sprouted garbanzos with the remaining ingredients in a food processor and blend until smooth and creamy. Love it. Let marinate in fridge 24 hours.
