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.
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
Ingredients for 6 servings (630 g) · the original recipe
Method
- 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.
BlenderFood processor - 3
Sprinkle hummus with olive oil, paprika, and parsley when serving.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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