Hummus with Sprouted Chickpea

| Appetizers]

Category: Appetizer  ·  Serves 6  ·  Prep: 60 min

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

Instructions

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.

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