Cookbook:Hummus with Sprouted Chickpea
|Hummus with Sprouted Chickpea|
Hummus is a classic dish (best enjoyed with pita bread) likely originating from the mid eastern cultures. This recipe incorporates entirely raw ingredients for a truly healthy, delicious taste.
- 2 cups chick peas soaked and sprouted
- 1/3 cup sesame seed
- 3 cloves garlic
- 1/4 white onion
- 1 skinned lemon
- 1/3 cup sun dried tomato
- 5 tablespoons agave
- 1 teaspoon salt
- 3 tablespoons cumin
- 3 tablespoons fresh parsley
- 1 pinch paprika
- 2 tablespoons olive oil
Soak chick peas for 12 to 24 hours then let sprout for 1 to 2 days. Make sure to rinse three times a day while sprouting.
Add all ingredients except olive oil, paprika and fresh parsley into a blender or food processor and let mix until smooth. Refrigerate for best taste. Sprinkle olive oil, paprika and parsley when serving.
Notes, tips, and variations
For a spicy taste you may add roasted red pepper or a dash of cayenne pepper.
It is best to refrigerate before serving. 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.