Chickpeas - Soaked vs. Sprouted

[akh78749]

I have been reading through the hummus posts, but have not found my answer. I recently found out that I am VERY allergic to raw cashews, so I can't make that version of hummus. I want to make it with chickpeas.

Can I just soak the chickpeas in the refridgerator instead of sprouting them? Will they get soft enough for my food processor. I am kind of grossed out by the idea of leaving them on the counter all day. I'm afraid they will get moldy. I am not an experienced sprouter.

Missing my hummus...

[julesmoz]

As long as you rinse them a couple of times a day, they shouldn't get moldy.

I was a bit intimidated by sprouting at first, but was AMAZED at how easy it is! Now I do it all the time.

If the sprouts do get a little bit of mold, just rinse them off and put them in the fridge.

[Lunar*Fey]

Also, there is a hummus recipe that uses buckwheat if you want to do that instead.
Here it is: (I haven't tried it myself so I can't tell you first hand how good it is, but the person who gave it to me said her boyfriend is in love with it)

buckwheat (soaked, sprouted)
bell pepper
raw olives

blend together

[Brianna]

They won't get soft enough if you soak them in the refrigerator. They need to be soaked in room temp water then sprouted for just a day or two. They won't get moldy if you rinse them a couple times a day.

[akh78749]

Okay, I will try it.

Thanks, Guys!