Raw+Hummus

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 * RAW HUMMUS

//as brought to the breakfast show and tell on 2/8/09 from// //Micheline//.
The hummus I brought with me on Sunday had more garlic and no parsley, chives or onions. I just did not have them at home and I used nama shoyu instead of sea salt. 2 c. chickpeas, soaked 24 hours and sprouted 72 hours 4 cloves garlic, chopped 1/2 c.raw tahini (or to taste) 2 tbsp. nama shoyu or 1/2 teaspoon sea salt 2 lemons, juiced (to taste) 1 c. fresh parsley Or basil or more, to taste red onion, chopped, for garnish chives, for garnish parsley, for garnish extra virgin olive oil Combine chickpeas, garlic and 1/2 cup water in a food processor and process until well mixed. Add tahini, nama shoyu or sea salt, lemon juice and parsley and process until very smooth. Adjust consistency with more water if necessary, and add seasonings and lemon juice as desired. Garnish with chopped red onion, chives, or parsley and drizzle with extra virgin olive oil.