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This is my first attempt at sprouting anything, but I realized this afternoon, I've never had sprouted garbanzo beans and I don't know what they're supposed to look like sprouted! What will the sprouts look like and how will I know when they are 'done?'
Hey - I find garbanzos really easy to sprout, and they are done pretty quickly (a day or two - depending). You will see that they get a little "tail" when they sprout. I usually sprout them until the tail is as long as the bean (maybe a tad longer). I use this logic when sprouting most beans.
My favourites are quinoa (it is SO easy to sprout-1 day-, and tastes better than most of the others I find), lentils, and alfalfa/radish/clover combos for raw sandwiches/salads!
Good Luck! :D
Thanks rawcanadagirl. Yes, this morning I find that they have a tail! I think it's working-lol I can't believe how I am feeling about these little critters, it's like they are some live thing I've help grow. I soaked them Friday night, so by your experience and what I see happening they are right on schedule.
Thanks again!
The advise on the size of the tail is correct for beans but not for radish and clocer and brocoli. You must leave these to sprout untill they have nice green leaves on top and look like a mat of growing plants. Once they have settled in to place in their container try not to dislodge them when you are rinsing. The best thing is to have them in a container with holes in the bottom which you can immerse gently in water so as not to disturb them. It is lovely to see them "birth" as you said.
Hi!
I sprouted chick peas for the first time and made homemade hummus today. I have been scared to do this and I can't get over how easy it was!
OOH!
Ofcourse Sport is right - I sprout seeds (clover, fenugreek, alfalfa, broccoli, radish, etc) until they are a few inches long and green - like you normally see in stores...Oh, and I also sprout mung beans to be that long as well.
But most beans I sprout to be as long as the seed (garbanzo, quinoa, lentil, adzuki, etc) Sorry for the confusion!! :D
Hey, Nini, did you use the recipe in Alissa's book? That's what I'm going to try tomorrow.Quote:
Originally Posted by Nini
And congratulations on your sprouting success!
Thank you rawcanadagirl and sport. Those are good descriptions of what to look for.
Hopefully your hummus turns out great!!!....(huge hummus fan here)
I could never develop a liking for hummus made with sprouted garbanzos, so I either make it with zucchini or soaked cashews (the most authentic I've tried). But I use the garbanzos in salads to add texture and crunch!
Sprouting is addictive though - I love growing them. So nutritious and good for you! (And still every time they start to sprout, I am still amazed "Hey! It's working!!!!) HA! :D
Gosh, I am so impressed with myself-lol I had them in a salad this afternoon and they are perfect! This seems so remarkable!! And aren't they cute with that little tail :D Interesting that the taste is different from store bought ones, which now I realize is the difference between fresh and not, most likely.Quote:
Originally Posted by rawcanadagirl
I can see why sprouting is addictive! I think I am going to try lentils and buckwheat groats next. But I am not sure if the buckwheat is hulled or unhulled, as I read in a previous thread. So I am going back to Wild Oats now to check and see what I bought and get a few more things.
By the way, I read the diffent recipes for hummus in Alissa's book and one of them was with zucchini. Is that the recipe you used?
Yes, I made Alissa's Hummus. It tasted kinda "sprouty", so I added cayenne and more garlic. It is green! But tastes great!!
Yes - I have made the one from Alissas book. I don't find it tastes exactly like hummus - but it is a tasty dip. I posted a while back about missing hummus, and got a TON of great recipe recommendations ....
http://www.rawfoodtalk.com/forum/sho...ghlight=hummus
I have been eating the red pepper - cashew hummus for a while. If you soak the cashews well, it tastes/has the texture of hummus.
Let me know if you like them!!! :D