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Hummus with Sprouted Chickpea

Appetizers] Hummus is a classic dish likely originating from mid-eastern cultures. This recipe incorporates entirely raw ingredients for a truly healthy, delicious taste.

Source and licence

"Hummus with Sprouted Chickpea" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Hummus_with_Sprouted_Chickpea, revision 4524784), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Hummus_with_Sprouted_Chickpea&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4524784

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Associated with Middle Eastern by curated dish list: hummus, claimed by several countries (confidence 0.7). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

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.
  3. Sprinkle hummus with olive oil, paprika, and parsley when serving.