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
Make it step by step
- 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.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Wikibooks Cookbook by Wikibooks contributors, under CC BY-SA 4.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.