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Hummus with Sprouted Chickpea

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Prep: 0 min Cook: 0 min Servings: 6 Difficulty: medium

Categories: Snack, Sauce

Tags: appetizer, easy, recipes for dip, recipes for hummus, recipes using agave, recipes using chickpea, recipes using ground cumin, recipes using lemon

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3AHummus_with_Sprouted_Chickpea)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3AHummus%20with%20Sprouted%20Chickpea&oldid=4524784

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • 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

  1. Soak chickpeas for 12–24 hours then let sprout for 1–2 days. Make sure to rinse three times a day while sprouting.
  2. Combine all ingredients except olive oil, paprika, and fresh parsley in a blender or food processor, and purée until smooth. Refrigerate for best taste.
  3. 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.