Hummus with sprouted beans

This is my recipe for raw hummus. I sprout garbanzo beans for three days increasing the nutritional value four and five times. Garbanzo beans are loaded with protein.

Soak 1 cup of dried chickpeas (garbanzo beans) in water for 1 day. Drain. Let sit for 2 days, rinsing and draining 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.)

Now add the following ingredients to the chickpeas::
...

1/2 cup water (add more or less water depending on your desire for consistency)
1/3 cup of tahini (tahini contains B Vitamins B1, B2, B3, B5, B15)
1 tsp cumin
Juice from one lemon
2 cloves garlic, whole

Place all the ingredients 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 organic carrot, celery, red peppers and cucumbers.