If I had to make a list of things I could eat forever and never get sick of, hummus would be at the top. It has been a while since I’ve made a traditional hummus, so this batch felt monumental. And my reason for not making hummus lately involves lemon. Funny story.. I inadvertently gave myself a sensitivity to lemon while living in California where the citrus trees were abundant. Long story short, what you’re eating at a given time dictates what your immune system reacts to. In my case I was eating way too many lemons, so I guess I took the ELISA test at just the right time to slow myself down.
So while I need to lay off the lemon for another few months before trying to reincorporate, I substituted apple cider vinegar for the traditional lemon used in garbanzo bean hummus. If you can tolerate lemon, by all means feel free to use it in equal amount. If you’re trying this version, you will have to counter the hint of sweetness given off by apple cider vinegar. In this case I used a locally made garlic salt but celtic sea salt would be fine too.
Another huge change in this hummus from what I used to make is the addition of sprouted garbanzo beans. Not only is the proper preparation of legumes critical to your digestion (trust me, you will notice a difference), it makes the nutrient bioavailability greater. Don’t have garbanzo beans on hand? Sprouted black beans make an incredible hummus. If you’re not sprouting your own nuts, grains, and seeds, I highly recommend Blue Mountain Organics.
- 2 cups cooked sprouted garbanzo beans
- 1/2 cup sprouted tahini paste
- 1/4 cup apple cider vinegar
- 1 1/2 teaspoons garlic salt or celtic sea salt
- 3/4 – 1 1/4 cups filtered water
- optional toppings: *cripsy garbanzo beans, roasted vegetables, EVOO, ground sumac
Cook the sprouted garbanzo beans ahead of time, I prefer to have refrigerated mine for at least a few hours before preparing the hummus.
Add all ingredients (only 3/4 cup of water to start) to a high-speed blender or food processor, blending until completely smooth. Add the remaining filtered water if the hummus is too thick for your liking.
Serve plain or add optional toppings. This hummus goes great with leftover nut pulp crackers, in a baked sweet potato, on roasted vegetables, and I’m also a fan of eating with a spoon. Store refrigerated in a sealed glass container.
*To make crispy garbanzo beans, heat a cast iron skillet on medium with some ghee. Add sprouted garbanzo beans, shake every so often but you’re looking for the beans to blister.