Raw Cashew Chickpea Hummus!

• 2 1/2 cups chickpeas (sprouted)
• 1/2 cup cashews (raw)
• 2 garlic cloves
• 1/4 cup extra virgin olive oil (cold pressed)
• 1 lemons (juiced) or 1 lime (juiced)
• 1 inch ginger (grated)
• 1 teaspoon sea salt
• 1 teaspoon cumin (ground)
• 1 teaspoon coriander (ground)
• 1/2 teaspoon pepper (ground)
• 1/4 - 1/2 teaspoon cayenne
• 1 pinch turmeric
• 1 pinch cinnamon
• 2 tablespoons cilantro (optional)
• 2 tablespoons mint (optional)

1. In food processor or mortar and pestle grind cashews and garlic until small.
2. Add in chickpeas (see note below on how to sprout them), ginger, salt and spices/herbs. Grind until chickpeas are small bits.
3. Add in lemon/lime juice and olive oil and blend until smooth. You may need to add a splash of water to reach desired consistency (smooth but not runny).
4. That's it your ready to eat enjoy!
5. How to sprout chickpeas: Rinse and soak 1 cup of dried chickpeas for 12-24 hours, if soaking for 24 hours rinse and add new water half way through. After they have soaked rinse and place in a large clean glass jar and place cheesecloth over the top with an elastic. Place on its side so the chickpeas get a lot of air circulation in a well lit room. Chickpeas will take 1-4 days to sprout and will need to be rinsed 2-3 times a day. They are ready to eat when the "tail" is 1/4-1/2 inch long :).

chickpeas, cashews, garlic, extra virgin olive oil, lemons, ginger, salt, cumin, coriander, pepper, cayenne, turmeric, cinnamon, cilantro, mint

Taken from www.food.com/recipe/raw-cashew-chickpea-hummus-360153 (may not work)