I am new to sprouting and have three stackable stainless bowls going at once, lower is garbanzos, middle is mung beans, top is fenugreek.
My questions are:
1. Some of my garbanzos sprouted, some didn't. We are 3 or 4 days out.....should i refridge them, or leave them out and wait more?
2. Can I eat them if they didn't sprout?
3. The fenugreek ones are bitter.....what can I do with them? I didn't really love fenugreek tea prior to raw land, but it's GOOD FOR ME< gosh darnit, so i'm gonna eat em (smile). Just tell me how to make them taste good!
Oh, another thing
Can I use my UNsprouted hummus to make hummus bi tahina????
If your garganzo beans haven't started little tails, then the seeds may be too old. I usually only allow mine to go 24 hours at the most. They tend to turn bitter the longer they sprout. As for the mung beans..same thing - I use them when they have 1/2 inch tails. To produce the long beans like you buy in the produce department, you have to force them in specific growing conditions. There is a lot of good information at www.sproutpeople.com Check there directions there.
As for fenugreek. I like to blend them will alfalfa, clover, etc and use in salads or smoothies.
Hope this helps. I really enjoy sprouting!