Step 1

Rinse the garbanzo beans, and pick out any loose bits of debris. Place them in a jar, and cover them with warm water. Allow the beans to soak overnight, at least 8 and up to 12 hours. Drain and rinse well.

Step 2

Seal the jar with a mesh sprouting lid, and turn it upside down or at angle to allow for airflow.

Step 3

Twice to three times a day, rinse the chickpeas by filling the jar with water, shaking gently, and then pouring out the water. Invert the jar at an angle to allow for airflow. Sprouts should appear within 2 days, and are ready when they reach about 1/4-inch in length - about 3 days total.

Step 4

Rinse the chickpeas well, and then dump them into the insert of your pressure cooker. Cover with water by 3 inches, and swirl in a spoonful of fine sea salt. Pressure cook for 20 minutes.

Step 5

Drain the chickpeas, and dump them into a high-speed blender or a food processor. Add the minced garlic, lemon juice, salt, tahini, olive oil and water as well as any other flavorings or seasonings you like. Process until completely smooth.

Step 6

Serve the hummus immediately, or store in the fridge up to 1 week.