Hummus with Balsamic Vinegar

Hummus

2 cups cooked chic peas  * see note below 

2 TBS Balsamic vinegar

1TBS Extra Virgin Olive oil

1 tsp. Sesame seeds

1 tsp. salt (omit the salt if you are using canned chic peas).

Juice of 1/2 Lemon

Place all the ingredients in Vitamix blender and blend on Smoothie setting while using the tamper to push the chic peas into the blade for even blending.

Or use any food processor and blend until smooth creamy consistency.  You may need to add a couple of teaspoons or more of water to blend in your food processor.  I did not add any water for required consistency in the Vitamix blender.

Store hummus in airtight glass container in refrigerator and enjoy as a dip or salad dressing.

* I prefer to pre-soak organic chic peas 8 to 10 hours, drain the soaking water and then place them in a strainer to sprout.  My method of sprouting is to rinse them every morning and evening until sprouted.  Usually takes a couple of days from start to sprout.

Cook the sprouted chic peas in slow cooker with 8 cups water until well done. Approximate cooking time is about 7 hours in my slow cooker.