Sprouted Chickpea Hummus

Okay, I'm going to give it up here -- my prized recipe for hummus. It's so easy, and it keeps well for a few days in the fridge. Besides being a great dip/appetizer, it also can turn any salad into a real meal. So make enough for a few days, and you'll always have a delicious and very nutritious boost to add to salads or wraps.

Makes 6 cups

  • 6 cups sprouted chickpeas
  • 2 medium lemons, peeled and quartered
  • 1 cup tahini
  • 1 medium yellow onion, peeled and quartered
  • 3 medium cloves garlic
  • 1/2 cup fresh parsley leaves
  • 1/2 cup fresh cilantro leaves
  • 1 teaspoon ground cumin
  • 1/3 cup cold-pressed olive oil
  • 1 teaspoon sea salt, plus additional (up to 1 teaspoon) to taste

1. Put the sprouted chickpeas in a food processor and blend well. Remove to a large bowl.

2. Put the lemon first, then the remaining ingredients, in a blender and blend well.

3. Pour the blended mixture into the bowl with the chickpeas and mix well. Taste and adjust the seasonings. Voilà!

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