Sprouting your beans instead of cooking them has many health benefits, and locally grown peruano beans are the perfect creamy variety for hummus.
1 cup dried peruano beans
3 Tbsp olive oil
2 Tbsp lemon juice
2 cloves garlic
1 tsp Picaflor Cayenne Pepper Flakes
Salt to taste
Optional: 2 Tbsp tahini (make sure it's raw and not toasted)
Optional: Fresh tomato for orange hummus
Optional: Fresh beetroot juice for pink hummus
Method: How to sprout peruano beans:
Place dried beans in a bowl, cover with 3 cups of water, and let soak overnight (minimum 8 hours). Rinse and drain thoroughly.
Leave your beans to sprout in room temperature out of direct sunlight for 2 day, rinsing and draining twice a day. At the end of two days, you should start to see sprouts just barely breaking through the beans.
OPTIONAL: Blanche the beans by pouring *nearly* boiling water over them for 1 minute.
For the hummus:
Place all ingredients in a food processor and blend until smooth.
Add purified water as you mix to achieve desired consistency.