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2 ½ – 3 c. sprouted chickpeas (see instructions for sprouting chickpeas here)
½ c. olive oil
½ c. tahini
½ c. lemon juice
1 T. cumin
1 T. chopped garlic
2 T. lemon zest
¼ cup warm water
½ tsp. paprika (optional)
¼ – ½ tsp. salt
½ c. olive tapenade

Place all the ingredients in a food processor and process for at least 2-3 minutes until smooth. This should produce a medium-thick smooth paste. If it is too thick, add more water until it is creamy, but you do not want it to be runny. Chill for at least 1-2 hours.

Spread in a medium size, shallow bowl and top with your favorite olive tapenade.

Yield: Approx. 3 cups hummus