Olive Oil Hummus

Soak the beans in water for 24 hours, allowing them to rehydrate and soften. After draining, permit the beans to mature for 2 to 3 days, until their tiny sprouts reach approximately half an inch in length. Rinse the beans daily to maintain their freshness.

Next, prepare a substantial quantity of water in a large pot and bring it to a rolling boil. Immediately remove the pot from heat, allowing the water to remain in its liquid state for 1 minute. Subsequently, carefully place the matured beans into the hot water and permit them to sit for an additional 1 minute. Remove the beans from the water, as failure to do so will result in a subpar hummus.

Transfer the matured beans into the container of a large food processor. Add tahini, sea salt, lemon juice, and garlic to the beans. Process the mixture until it reaches a smooth consistency, adding water as required to achieve the desired texture. This process should take 3 to 5 minutes, during which time the beans will absorb a significant amount of water. Allow the mixture to sit in the food processor for 5 minutes, permitting the beans to absorb as much water as possible. If the hummus becomes too thick, add additional water and blend again to achieve the desired consistency. Taste the hummus and make any necessary adjustments to the seasonings. Finally, transfer the hummus to a serving dish and garnish with paprika.