Tri-Colored Hummus with Crudites

HUMMUS
2 c garbanzo beans (chickpeas), sprouted

1/4c raw tahini

Juice of 1 lemon

1 clove garlic, minced
6 T water

1 T olive oil

1 t sea salt

1 c sun-dried tomato, soaked til soft

1 c spinach

In a food processor, combine all ingredients except the sun-dried tomatoes and spinach.

Divide hummus into three portions, leaving one of the portions in the food processor.

Put sun-dried tomatoes in the food processor with the hummus. Blend until creamy and slightly chunky. Remove sun-dried tomato hummus. Set aside.

Rinse processor and add spinach with the second portion of hummus. Combine thoroughly.

CRUDITES
Cucumber slices
Carrot slices
Broccoli
Cherry tomatoes