starchy taste of raw garbonzo's

[kathy8429]

Hey Everyone, I love hummus. So last summer I bought a BIG bag of garbonzo's from sproutpeople and proceeded to make raw hummus. Needless to say it didn't taste great. The garbonzos were incredibly starchy and a little bitter. Does anyone know if you can get rid of the starchy taste somehow? I know I can make zuchinni hummus but I really need to use up the garbonzos :) Any advice from all of you raw food guru's wold be appreciated. Thanks, Kathy

[Revvell]

Give 'em to a food bank and make zuchinni :D

[kathy8429]

Give 'em to a food bank and make zuchinni :D

Do you think the food bank would take raw beans? I guess someone could cook them

[Revvell]

Heck, I dunno. Don't they just give them to someone?

[Beth]

The same thing happened to me. This week I made raw hummus with sprouted garbanzo beans but it did not agree with me. So I am going to try the zuchinni hummus this weekend. I will let you know how it turns out. I love hummus too and really want to find a raw one that I can eat.

[DopeRawAbundance]

I have made avocado hummus before and loved it. I don't have a recipe but it's basically just avocado replacing the garbanzo beans in ye ol' typical hummus recipe, with lemon juice, cumin, olive oil, tahini, sea salt, maybe garlic... yeh definitely go with the garlic. I think we just ate it with a spoon but next time I make it I'd love to have some dippables prepared like artisan connoisseur crackers crafted to dazzling perfection.

[Beth]

I have made avocado hummus before and loved it. I don't have a recipe but it's basically just avocado replacing the garbanzo beans in ye ol' typical hummus recipe, with lemon juice, cumin, olive oil, tahini, sea salt, maybe garlic... yeh definitely go with the garlic. I think we just ate it with a spoon but next time I make it I'd love to have some dippables prepared like artisan connoisseur crackers crafted to dazzling perfection.

Sounds good too--I will definitely try that--I'm getting hungry:) I love dipping carrot and cucumber slices. I can't wait to get UNCooking over the 3 day weekend. Thanks!

[streetsurfer]

I've done a sprouted garbonzo granola I found on youtube. That was more enjoyable than the sprouted hummus. The beans are dried after sprouting, grinding, and assembling the recipe, so they come out crunchy like grapenuts. A tough chew but without that off putting flavor sprouted garbonzo hummus has.

You also might want to try making it from different (earlier) stages of sproutedness. That will make a little difference in the flavor, but I think it still developed into an off flavor as it sat in the fridge when I tried it.

[kathy8429]

I'm going to go look at youtube for the recipe. Thanks

[streetsurfer]

I didn't mean to waste your time...I just recalled it was a blog rather than youtube, where I got it from....here you go.

http://poxacuatl.wordpress.com/2009/05/08/etl-friday-recipes-no-grain-granola/

I corrected the link. I had the http doubled so it wasn't working....all good now

[kathy8429]

I appreciate it

[streetsurfer]

edited the link above so it worked and wanted to note that I make the recipe with sprouted beans, not the canned beans mentioned in the blog. I'd forgot it read that way and wasn't raw to begin with-that I modified it.

[kaybee]

okay, this isnt all that helpful, as i dont remember the source, but in case someone else has come across it, maybe they could chime in... i came across a recipe for raw hummus once that was written by someone living in israel. she said she had achieved the perfect balance of flavors and i think she said that even non rawfooders there liked it. i remember her including a date to balance out the flavors. im not saying that will balance the starchiness by itself, but if anyone else is familiar with this recipe and knows a link to it, please chime in :)

[RawKnitster]

okay, this isnt all that helpful, as i dont remember the source, but in case someone else has come across it, maybe they could chime in... i came across a recipe for raw hummus once that was written by someone living in israel. she said she had achieved the perfect balance of flavors and i think she said that even non rawfooders there liked it. i remember her including a date to balance out the flavors. im not saying that will balance the starchiness by itself, but if anyone else is familiar with this recipe and knows a link to it, please chime in :)

I remember that post by dakinimind. Here it is:

http://www.rawfoodtalk.com/showthread.php?t=43381

[RawKnitster]

kathy, did you soak and sprout the beans first?

I've had raw garbonzo bean hummus several times. The first time I soaked the beans, but the beans did not sprout. I made the hummus anyway. It was awful, very bitter. I had to throw it out. My brother convinced me to try it again. He bought the beans, soaked and sprouted them (per the instructions in Alissa's book). The hummus turned out great. Very smooth. No different than cooked bean hummus.

I think the difference is all about the bean. Old beans that don't sprout, won't taste good.

[kaybee]

hey-- thanks for finding that :)

[kathy8429]

They were sprouted, but maybe I didn' sprout them long enough. But your description fits perfectly. Reay Bitter. Maybe I will try again

[RawKnitster]

hey-- thanks for finding that :)

Your welcome. It is hard to forget dakinimind. I miss her. :(