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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
I am Diane Uke (pronounced “you-kay”) and would like to welcome you to my new website and blog. This is where I get to share all my many and varied passions with you including my favorite DIY tutorials, recipes and lots of inspirational garden and travel photos! There is also a Shop for my mixed media paintings, prints, jewelry, and anything else I feel you may enjoy. Please stop by often as there will be regular updates.