Re: Chickpea sprout hummus

[Guest guest]

Lentils sprouts taste CHALKY. I know exactly what you mean. I never liked them

in my salad and I never knew why. When I read the word Chalky (and I don't even

know what that means, lol) but I understood you. lol

Melody

> >

> > I found the recipe.  There are a couple of varieties of chickpeas.  I

found it online but am nto sure where I found it.  It says right there,

Sproutpeople.

> >  

> >

> > Carolyn Wilkerson

> >

> >

> >  

> > Sprout Hummus

> > Fantastic!

> > We've made this recipe more often than any other over our years as

Sproutpeople.

> > Sprouts to Use

> > Garbanzoid

> >

> > Big Beige Garbanzos

> >

> > Lil Beige Garbanzos

> >

> > Black Garbanzos

> >

> > Brown Garbanzos

> >

> > PeaBanzo

> >

> > Spring Garden

> >

> > San Francisco Mix

> >

> > Beanies Awesome

> > Ingredients

> >

> > 1 cup Sprouts

> > 1 Tbs. tahini

> > 1 Tbs. lemon juice

> > 1 Tsp. olive oil

> > 1 clove garlic (more or less - to taste)

> > 1 tsp. ground cumin

> > 1/2 tsp. salt

> > 1/2 tsp. ground white pepper

> > Hot Sauce of your choosing (optional)

>

>

>

>

>

[Guest guest]

I remember what I did with lentils once. They had sprouted out of BOTH sides. So

I had one little round lentil in the middle and two long sprouts at either end.

Know what I did? I cut the sprouts and saved them (took some time to do this

but I liked it) and put the sprouts in a salad and put the round lentil part in

Alan's soup.

I won't be doing that again because I have quite a batch growing now.

lol

Melody

> >

> > Charlotte,  How tall do your chick pea sprouts get? Do you sprout them just

like you would alfalfa?  Do you do them by themselves or in a mix?

>

[Guest guest]

It is definately the texture which has a chalkiness, that I don't like. Glad I

have Melody on-side a bit here as it's so hard to explain what IT is that I have

a problem with in lentils!!! They kind of remind me of indigestion remedy!

But you're right, it's more with some types than others. I have four types that

I've been sprouting; lentilles vertes (small dark green french lentils), normal

large green lentils, brown lentils and red lentils (I think sprout people call

them red chief, here they are readily available in asian supermarkets). The red

and brown lentils are for me the chalkiest and the ones I use in cooking, and

revved up with herbs and garlic. The greens I am less adverse towards and have

used them raw, but they're still not a huge favourite of mine. Possibly the

nicest of mine are the lentilles vertes which do have a much softer texture

after sprouting with sweeter shoots. Maybe, the smaller the lentil, the less

chalky they are?

What types would you recommend please EW? Am very willing to give some new

varieties a shot!

Charlotte

>

> Mel,

> Maybe your using the wrong seed. My lintels taste wonderful. I munch them

raw, put them in salads, on sandwiches and toss in soup. I love them. And

they're good for me.

> ew

>

> Re: Chickpea sprout hummus

>

> Lentils sprouts taste CHALKY. I know exactly what you mean. I never liked

them in my salad and I never knew why. When I read the word Chalky (and I don't

even know what that means, lol) but I understood you. lol

>

> Melody

>

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