Sprouted Lentil Hummus

My sister asked me how I was doing today:

“How are you doing, Dorothy. You never complain. Tell me.”

“I know states, change, but M, it’s so easy and peaceful here that I find myself repeating the last words of Charlie and the Chocolate Factory :

‘Mr. Wonka: “Don’t forget what happened to the man who suddenly got everything he wanted.”
Charlie Bucket: “What happened?”
Mr. Wonka: “He lived happily ever after.”
Roald Dahl, Charlie and the Chocolate Factory
I’m serious.’
Recipe of the Day: Sprouted Lentil Hummus
 Use red lentils, if you wish. They make a beautiful hummus! The hummus can be refrigerated in an airtight container for up to 1 week.


2 c.water
1  1/2 c. dried red lentils
2 medium garlic cloves, finely chopped

3 T. tahini, cashew or almond butter
5 T. olive oil
1/4 c.freshly squeezed lemon juice
2 tsp. himalayan crystal, or other salt
1/4 tsp. freshly ground black pepper or 21 Seasonings Salute

Directions: Take 1 1/2 c. lentils and put them in a jar. Cover with water and let sit for 1 day. Drain the water and let them sit for one day, until little sprouts appear.
Place lentils, garlic, and tahini in the bowl of a food processor fitted with a blade attachment, a coffee grinder or personal food processor and pulse until lentils are broken up, about ten pulses.
With the motor running, add oil, lemon juice, salt, and pepper and blend until evenly incorporated, about 30 seconds. Scrape down the sides of the bowl and blend for 40 seconds more or until smooth.
Word/phrase of the Day : Como estas? – How are you?
Tip of the Day: Don’t be afraid to be happy.
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