Sprouted legumes have a stunning amount of nutrients compared to their dried/cooked counterparts. By some estimates thiamin levels increase 5-fold, niacin doubles, vitamin E and caratene levels increase, and there is more vitamin C than in a tomato. Enzymes become activated making proteins and starches more digestible and, therefore, less gas-producing (always a good thing).
Also, soaking in water neutralizes two “anti-nutrients” present in most seeds/nuts/grains:
- Phytic acid, a substance present in the bran of all grains and seeds that inhibits absorption of calcium, magnesium, iron, copper and zinc, and
- Enzyme inhibitors that can neutralize our own digestive enzymes. You can sprout seeds, nuts, legumes and grains – and it is easier than you might think.
This quick and easy hummus recipe makes a great vegetable dip. Try it with celery stick, cucumber or red pepper slices. I like to spread it on a leaf of chard or any leafy green.
Yummy Raw Hummus Recipe
Takes 5-10 minutes.
- 2 cups sprouted garbanzo beans OR 1-15 ounce can cooked organic garbanzo beans, rinsed.
- 1-2 cloves garlic.
- juice of 1/2 large lemon.
- 1/4 cup organic tahini (sesame butter).
- 1/4 cup extra virgin, organic olive oil Grind in blender.
- Sea salt to taste.
Mix all ingredients in food processor or blender. If mixture is too thick, add more olive oil until desired consistency is reached.