chickpea sprouts

[Emiliana]

Okay, so I've sprouted some chickpeas (garbanzos). The sprouts are about 1/4 inch long.

They are chewable and nice but taste kinda, well, raw. I guess it's just odd to be eating raw chickpeas. Feel like they might be hard to digest.

Any chickpea sprout experiences out there? Am I headed for a stomach ache?

I'm eating them in with some baby greens, avocado, dried cranberries and tahini dressing.

[DebB]

Just yesterday I decided to give up on chickpeas. I tried them soaked, sprouted and raw and they tasted just as you say - raw. I didn't care for them.

So a couple days ago I tried again, sprouted them for a few days and steamed them and made hummus. While I loved it, I was SO bloated - no difference in my body's reaction eating them raw vs. steamed.

I came to the conclusion I'll have to leave them alone for now. Luckily there are recipes for hummus that use zucchini instead of chickpeas. If I remember right, I think Alissa has one in her first book. *Ü*

[Emiliana]

They were definitely better with the dressing but I'm not quite sure I'm sold! I just love the idea of getting some legumes in me.

Thanks Deb!

[DebB]

I hear you Emiliana ~ I too wanted to get legumes into my diet.

I tried with raw sprouted lentils as well and I just don't care for them raw... I tried though. *Ü*

[Emiliana]

I may try some lentils--the black ones would make such pretty sprouts!

Do you have special sprouting stuff or do you just wing it? I used a nut milk bag for the garbanzos but thought smaller stuff would get kinda lost in it.

[DebB]

For sprouting lentils, I use a glass jar. Just be sure and get as much water out of it as possible (shake shake shake). I've always had 100% success sprouting in a glass jar, no mold issues. *Ü*

[levamssg]

I found a great raw hummus recipe using sprouted chickpeas. Other than that, they taste a bit too 'earthy' for me to just eat separately. I sometimes will top a salad with a few of them -- once mixed in with the salad dressing and all, they are okay.

Same for me with lentils ... a few of those go a long way. But since they sprout so darn fast, you can do them in tiny batches for a salad or two at a time.

I use easy sprout containers for sprouting absolutely everything. The only time I have a failure is when I completely forget to rinse them for a couple of days - definitely not good ...

Here is the raw hummus recipe. It is from the goneraw site.
Ingredients
1 cup chickpeas
1 cup whole sesame seeds
1 cup extra virgin olive oil
2 lemons
3 cloves garlic
3 medium dates (or one big madjool)
1 slice jalapeno (about half a thumb)
1 teaspoon celtic sea salt

Preparation
the evening before

chickpeas can drink a lot – so don’t be cheap on the water… put them in a big bowl with 5 cups of water at least.
the next morning

(or 12 hours later at least).
the sesame don’t swell as much – soak them in a different bowl with 3 cups of water.
drain & rinse the chickpeas and place in a strainer to sprout.
in the evening

(up to 12 hours later, i find that chickpeas taste best when they are minimally sprouted)
prepare all the ingredients:
pit the dates
peel the garlic
strain the sesame seeds


(use vitamix or other good blender)
peel and de-seed the lemons
put all ingredients except chickpeas in blender
blend with tamper until smooth
empty almost the whole paste into a bowl
(you now have excellent tahini paste! so stop here if you’re happy with it…)
put chickpeas in, blend with tamper until smooth.
empty into bowl.
mix all ingredients in a bowl until consistent.
taste it

hummus is meant to be smooth. if what you got isn’t smooth – then don’t worry, it’ll be a little more beany in flavor -- the beany flavor is perfectly balanced with all the flavors.
if it’s smooth, and still too beany for ya – then next time (or now), simply double (or less) all the ingredients in the hummus except the chickpeas.
how to serve

the hummus goes best with the “pita bread” of raw foodists: that is GREENS!

[Emiliana]

Nice recipe, thanks!

I've come around to garbanzo spouts--I'm actually liking them a lot! But they do indeed improve with a little dressing. I'm using a tahini dressing so it's kinda like hummus only unblended!

[big foot marty]

I have sprouted chickpeas and lentils and made hummus with them andit was good and I had no stomach isues.

have made th hummus with raw tahini as well as raw and sprouted sesame seeds.

with and without garlic

I have also made hummus with chickpeas, tahini lemon juice sea salt and a cup of fresh raspberries

[GreginND]

I'm not a big fan of raw chickpeas either. My favorite legume sprouts are moth (muth) beans or mung beans. I also love sprouted peas - not too sprouted - just enough to first start seeing the root develop.

[T-Bird]

I made sprouted chick pea hummus several times.....always threw it out....

sprouted chick peas.....not for me.....