This recipe takes 5 minutes to make. It’s great as an appetizer and packs well for an easy, nutritious lunch the next day.
2 1/2 cups cooked romano beans (to make it raw, use sprouted chick peas*)
2 tbsp tahini
3 1/5 tbsp lemon juice
1 piece of kombu** (roughly double the size of your hand), soaked in filtered water for 15 minutes
himalayan salt to taste
1-2 tbsp extra virgin olive oil
1 clove garlic
Throw all ingredients into the food processor and blend until smooth. Serve with a mountain of fresh veggies.
* To sprout chick peas, rinse 1 cup of dried chick peas and let soak in a mason jar in 2 cups of filtered water. After 8 hours, drain and rinse. Cover mouth of mason jar with cheese cloth and secure with an elastic. Turn the jar over so that the water can drain (I tilt mine at a 45° angle against the backsplash in the kitchen and cover them with a dish towel). Leave the jar turned over for about 6-8 hours. Rinse with filtered water and turn jar over and leave it to dry again. Repeat for 3-4 days.
** Kombu is a type of seaweed that makes beans easier to digest. It is LOADED with vitamins and minerals. Likely not to be at the supermarket so look in your local health food store.