Hummus with Sprouted Chickpea
Hummus is a classic dish likely originating from mid-eastern cultures. This recipe incorporates entirely raw ingredients for a truly healthy, delicious taste.
Total Time
1 hour
Servings
6
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
Soak chickpeas for 12–24 hours then let sprout for 1–2 days. Make sure to rinse three times a day while sprouting.
12–24 hours
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.
- •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.