If you're new to raw foods, all of the sprouting and dehydrating can be a little overwhelming. Here's a good recipe that will help you get into the swing of creating raw foods without running out and buying a $200 dehydrator. It'll also help you develop a little patience, because this recipe takes about 3 days from start to finish (although you'll only put in about 15 minutes of actual work).
Sprouted chickpeas (garbanzo beans) are packed with protein and vitamins to support a healthy immune system - very important during these icky winter months.
1 cup dried chickpeas
1 1/2 cup water
4 tbsp tahini
1 tsp cumin
Juice from 1/2 lemon
2 cloves garlic, whole
Soak dried chickpeas in water for 1 day. Drain. Let sit for 2 days, rinsing and draining once or twice per day. Chickpeas are ready when the sprouts are about 1/2 inch long.
Bring 4 cups of water to a boil. Remove water from heat and let sit for 1 minute. Place sprouted chickpeas in the hot water for one minute; drain. (This step is very important. If you skip this, the hummus will be completely awful. Believe me - I've tried it.)
Place chickpeas, garlic, cumin, 1 1/2 cups water, tahini, lemon juice in a blender. Blend on high for at least one minute. If hummus is still not smooth, add a bit more water and blend again until smooth.
Serve with cut fresh vegetables like carrot sticks, celery stalks and sliced cucumbers.