View Full Version : Sprouting Gabanzo for Hummus
05-20-2006, 12:42 AM
When Alissa refers to 4 cup sprouted chickpeas...is she referring to fully sprouted or just barely sprouted? I am new to the whole sprouting thing-so I don't really know how gabanzo's sprout...or how long it takes them to reach the stage to use in hummus. Also...do you know how much Hummus her receipe makes...seems like it would make a ton! I don't want it to go bad before I can eat it up. :p
05-20-2006, 12:50 AM
have you checked the sprout chart in her book? that should tell you how she wants them sprouted.
05-20-2006, 02:06 AM
Yes. I did check her chart in the book...but since I have never sprouted chickpeas and don't know what to expect...I thought maybe there were different stages of readiness for different recipes. I can't imagine making hummus out of 4 cups of sprouts it they turn out like alphalfa or clover sprouts. I just thot perhaps someone had made this recipe and knew more specifics on it.
I use them when they're just barely sprouted, just a little sprout beginning to push its way out -- they only take about a day -- but I don't think there's any 'proper' way to do them -- try them different ways and see what you like. The sprouts do taste a bit bitter if you let them get at all long though.
Lots of people love hummus made with sprouted garbanzos but others don't. There are other ways to make it if you find you don't like the garbanzos -- I prefer it made with soaked sunflower seeds or cashews. There are recipes on these boards if you do a search.
05-20-2006, 10:42 AM
I've made sprouted garbanzos a few times and after soaking I left them to sprout for 2 full days, and once for 3 days, rinsing them occassionally. The sprouts got about 1/4 inch long and I figured that was good enough. I had to try it more than once though, because the first batch didn't sprout and started to mold/rot but the 2nd time I did it worked like a charm!
Lily is right, the longer the sprout gets the more bitter they may taste, but I liked mine alot! The hummus would be great with a mix of sprouts, and soaked seeds or nuts I think - I should try that :)
I sprout garbanzo too - just a couple of days till they get little tails. I rinse morning and night to keep from bad/spoiled smell. I have never tried making the hummus recipe. I put them on salads with some sea salt. I eat them by themselves with a little sea salt. They are a completely different thing than alfalfa type green sprouts. Got to try the hummus -
05-20-2006, 01:31 PM
I used some that were barely sprouted. When you do sprouts, always taste them. As soon as they taste good to you, they are done. As for the raw hummus, I tried a different recipe but it was horrible! I believe the recipe I used called for 4 cups of chickpeas as well. It also called for a ton of parsley. So much parsley that the dish came out all green even though I didn't put in nearly as much as it called for. The finished product didn't taste or resemble cooked hummus in any way and was so awful nobody would eat it. I do like sprouted chickpeas, but I seem to prefer them plain. I just eat them as is.
05-20-2006, 04:25 PM
So many people are unhappy with the taste of hummus from sprouted garbanzos. They have a strong flavor that takes some doing to overcome with other ingredients, etc., and for some, it's still not overcome. Also raw tahini is not that great either IMO, or at least it tastes very different from roasted tahini.
There have been many posts on using other bases instead of sprouted garbanzos to get more of a true hummus taste. People have been happy with cashew, I am successful with soaked and sprouted sunflower seeds, pureed with generous garlic, lemon juice and cumin, and other spices.
Give it a try if you want to, but I've seen too many people make that and go ew (or even stronger reactions).
Do a search on here for hummus to find previous discussions and recipes from other bases are in some of those posts.
05-20-2006, 07:50 PM
I appreciate all the replies on the Gabanzo's. I will try the chickpeas and see how I like them...but the cashew/sunflower seed recipe sounds really good too- so will definitely be giving that on a shot! Hope you are all having a wonderfully RAW Saturday! :)
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