Super Smooth Hummus made from Dried Garbanzo Beans

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Alright folks, this one's a game changer. I think I found the trick to making super smooth homemade hummus. For years, my hummus has always been lumpy as heck, and despite searching the Internet and Pinterest a million times over, have never really found a recipe that suits my fancy.

Until now. The other day I got it in my mind that I wanted to make homemade hummus using the organic dried chick peas that Washington's Green Grocer carries. I've never cooked with dried garbanzos before, but suddenly I had a burning desire to do so. Hm.

Anywho, in true Sally Fallon fashion, I soaked the beans for a few days and they actually sprouted. If you have no idea what I'm talking about, sprouting is a way to really increase the nutritional value of your food. It basically makes the nutrients more readily available -- and, in the process, actually decreases the level of carbs in the food. Pretty neat, huh?

Once the chick peas sprouted, I rinsed the living daylights out of them and then simmered them for three house on the stove on low. I tossed in a little baking soda in the water, because I read online somewhere that this does something good...what...I don't remember. Whoops.

A warning, your house will smell gross. Something about simmering soaked sprouted legumes just doesn't smell that hot, but the good news is that sprouting and soaking almost completely takes away the phytic acid in the beans, so that whole rhyme, "beans beans, the musical fruit..." becomes a moot point...if you get my drift...

When the beans have simmered for a loooong time you're reading to proceed with the hummus just like you usually would. But I think actually sprouting your garbanzos and simmering them is the magic key to super smooth hummus...I mean, the difference in mine was pretty significant.

Today: smooth hummus. Tomorrow: the world!

ROASTED RED PEPPER HUMMUS

3 red peppers, roasted (here's a post on that! It's easier than you think)
4 cups cooked, sprouted garbanzo beans (simmered for at least two hours)
2 cloves garlic
juice of four lemons (or more depending on your taste)
1/4 cup tahini
1/4 cup olive oil
1/2 cup water (may need a bit more)
salt, to taste...I like a lot
cayenne pepper -- just a dash or two

Cream together the tahini and lemon juice. Add in the olive oil, salt pepper, garlic, and peppers. Lastly, add in the chick peas and water. Blend. And blend. And...then eat.

Again, this recipe isn't set in stone. You may feel like adding a bit more here and there to your taste. I always like it really lemony, but in this case the roasted peppers added so much flavor on their own that the lemon wasn't overpowering.

Enjoy tinkering on this puppy...I'm excited to hear about people's adventures in sprouting. Share your wisdom!