Cookbook:Hummus with Sprouted Chickpea
| Hummus with Sprouted Chickpea | |
|---|---|
| Category | Appetizer recipes |
| Servings | 6 |
| Time | 1 hour |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Appetizers]
Hummus is a classic dish likely originating from mid-eastern cultures. This recipe incorporates entirely raw ingredients for a truly healthy, delicious taste.
Ingredients
[edit | edit source]- 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
Procedure
[edit | edit source]- 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, tips, and variations
[edit | edit source]- 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.