Sprouted Coconut-Curry Hummus and Sprouted Mung Bean-Black Sesame Crackers

Sprouty sprout sprout SPROUT! Here is a living recipe! Enjoy!

Coconut-Curry Hummus

1 1/2 cups sprouted chickpeas (about 2 days to sprout)
1/2 meat from a young coconut
1/2 water from a young coconut
1/2 a lemon, juiced
1 teaspoon coconut aminos
1 teaspoon turmeric
1/2 teaspoon garam marsala
1/2 teaspoon fennel powder
1/2 teaspoon cumin
dash of cayenne powder
pink Himalayan salt to taste

Put all ingredients in a food processor and blend until texture is smooth.

Mung Bean-Black Sesame Crackers

2 cups sprouted mung beans (about 2 days to sprout)
3/4 cup of black sesame seeds
1/2 cup chia seeds
1/4 cup dulse
1 teaspoon coconut aminos
2 teaspooons chili pepper
1 teaspoon nutritional yeast
Celtic sea salt to taste

Put all ingredients in a food processor and blend until texture is a smooth, sticky paste. Lay down wax paper in your dehydrator trays, and coat with a thin layer of the mixture (the thinner, the better). Dehydrate at about 109 degrees for 4 hours, then flip and dehydrate for an additional 5 to 6 hours. Break into chip-sized pieces and serve with hummus!