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Hummus with Sprouted Chickpea
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schedulePrep 0 min
local_fire_departmentCook 0 min
groups6 speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4524784
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 2 cups chickpeas
- ⅓ cup sesame seeds
- 3 cloves garlic
- ¼ white onion
- 1 peeled lemon
- ⅓ cup sun-dried tomato
- 5 tablespoons agave syrup
- 1 teaspoon salt
- 3 tablespoons ground cumin
- 3 tablespoons fresh parsley
- 1 pinch paprika
- 2 tablespoons olive oil
Directions
- Soak chickpeas for 12–24 hours then let sprout for 1–2 days. Make sure to rinse three times a day while sprouting.
- Combine all ingredients except olive oil, paprika, and fresh parsley in a blender or food processor, and purée until smooth. Refrigerate for best taste.
- Sprinkle hummus with olive oil, paprika, and parsley when serving.
Notes
For a spicy taste you may add roasted red chili pepper or a dash of cayenne pepper.
Adding fresh parsley and paprika along with drizzling olive oil over the hummus really takes it over the top.
You may serve with pita bread for dipping. Chips or fresh vegetables compliment nicely as well.