Hummus with Sprouted Chickpea
This raw hummus starts with chickpeas that have been soaked and sprouted rather than cooked, so nothing in the bowl ever touches heat. Sprouting takes a couple of days of rinsing, but the payoff is a dip with a fresh, slightly sweet character. Agave syrup and sun-dried tomato round out the sesame and cumin, and a last drizzle of olive oil with paprika and parsley finishes it. Add cayenne if you want heat.
Instructions
Soak the chickpeas in water for 12 to 24 hours. Drain them and leave them to sprout for 1 to 2 days, rinsing them three times a day so they stay fresh and damp.
Put the sprouted chickpeas in a blender or food processor with the sesame seeds, garlic, onion, peeled lemon, sun-dried tomato, agave syrup, salt and cumin. Keep back the olive oil, paprika and parsley for the end.
Purée until the mixture is completely smooth, stopping to scrape down the sides if any pieces stick. Chill the hummus in the refrigerator, which gives the flavors time to settle.
Spoon the hummus into a serving bowl and drizzle it with the olive oil. Finish with the paprika and the parsley, then serve with pita bread, chips or fresh vegetables for dipping.
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