For this recipe you will need to soak the garbanzo beans for 24 hours and sprout for 6-8. I just drain in a colander and leave in the colander to sprout. Another tip is to soak, sprout and then freeze. I believe the freezing breaks down the cell walls even more- lending to a more creamy hummus. Just defrost before using. This recipe uses 1 lb of dried garbanzos which yielded 4 cups of soaked and sprouted beans. So if you were to soak and sprout a large amount you will want to separate into 4 cup portions when freezing.

4 cups soaked and sprouted garbanzo beans
1 cup of sesame seeds
½ large red bell pepper
1 ¼ cup of fresh lemon juice 
8 cloves of garlic (you can use more or less according to your tastes
1 ¼ cup of water
1 tbsp cumin 
sea salt to taste
paprika for dusting the top of the hummus

Put into your Vitamix or Blendtec blender all of the ingredients except sea salt and paprika. Blend until smooth. Adjust seasonings if needed. Add sea salt to taste.

When serving dust with paprika.