Soak the beans overnight, by placing them in a large bowl and cover with filtered water.
They will expand to over double their size so make sure you cover by several inches of water to allow for expansion.
Soak overnight for at least 12 hours then drain and rinse well.
I do something different than most. I simply leave them in a covered glass bowl in the refrigerator for 4 - 5 days or until they sprout.
(Some beans take longer to sprout depending on how old they are.)
I rinse them once a day but I don't rinse them 2 -3 times a day like everyone else.
If you would like to do them the classic way, you can follow this recipe.
Cooking the beans - optional
This part is optional.
If you want to keep it raw then use the sprouted beans as they are or you can cook them.
Rinse the beans then put them into a pot and cover with several inches of filtered water.
Bring to a boil and then reduce to simmer on medium heat for about 40 – 60 minutes or until soft. Depending on the type and freshness, sometimes they may take even longer.
Make sure and check on them at 30 minutes.
They should be very fairly tender pressed between your fingers but not too mushy.
Pinch each bean to remove the skins.
This will ensure a creamy hummus.
Assemble
Add all the remaining ingredients to a food processor and puree until smooth.
Scrape the sides and bottom at least once.
Scoop into a large bowl and then drizzle some olive oil and garnish with basil, Meyer lemon zest and cucumber.