Inspired by some wonderful mamas in the food co-op I belong to, I am trying my hand at sprouting again — this time with some Chana Dal garbanzo beans.

How to sprout beans

1. Rinse dried beans, and soak overnight with plenty of water to cover.
2. In the morning, pour beans into colander and rinse well. Place colander on a plate to catch the drips, set aside out of the way and cover with a tea towel.
3. Repeat rinsing process morning and night until beans are sprouted as much as desired. Garbanzos need about 2-3 days, or until tails are 3/4 inch long.

Ingredients

2 cups cooked Garbanzo sprouts
1 cup tahini
2-3 cloves of garlic
4 tbls fresh lime juice
salt and pepper to taste
1 tsp cilantro
1-3 tsp cumin
red pepper flakes to taste
extra virgin olive oil

Directions

1. Toss everything into a food processor and puree.
2. Taste and adjust seasonings as desired.
3. Add water and extra virgin olive oil if it seems too thick.
4. To serve, drizzle with some olive oil and dust with paprika and chopped cilantro.
5. Dip with pita chips or veggie sticks.

Enjoy!