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| 1 to 2 tablespoons tahini
| 1 tomato, chopped | 1 teaspoon parsley, finely chopped | 4 stalks celery, chopped | 1 to 2 tablespoons olive oil | 4 cloves garlic, minced | Pinch cayenne pepper (optional) | 1 teaspoon unrefined salt (or crumbled, dried organic seaweed) | |
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Using a sprouting jar, soak the beans overnight. Rinse daily, and allow the beans to sprout for 1 to 2 days. |
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When sprouted, mix beans with all other ingredients and place in food processor. Blend until you achieve the consistency you like. |
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Keep refrigerated and use as a sandwich spread or dip for fresh vegetables. |
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Variation: Substitute lentils for chickpeas and add ½ teaspoon curry powder. |
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