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:
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.
Takes 5-10 minutes.
Mix all ingredients in food processor or blender. If mixture is too thick, add more olive oil until desired consistency is reached.