Re: Re: Chickpea sprout hummus

[Guest guest]

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?

Carolyn Wilkerson

 

To: sproutpeople

Sent: Sunday, May 13, 2012 3:31 PM

Subject: Re: Chickpea sprout hummus

 

I just use chickpea sprouts the same as I would use cooked chickpeas. The tahini

is essential. Extra virgin olive oil tends to drown out the chickpea flavour too

much, use normal 'cooking' olive oil. It's also amazing with chilli oil drizzled

over the top

I've made a version of houmous but using red lentil sprouts. In that case I do

steam the sprouts first as they taste too chalky for my liking. Follow the

recipe as per chick pea houmous; I add a nice big handful of parsley. The end

product is a lovely emerald green dip or spread. It is marvellous in a wholemeal

pitta with a handful of clover sprouts and some sliced tomato.

I feel hungry now!!!!

Charlotte

>

> 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]

Chalky is probably more a texture than a taste, Mel. I.e., not much taste,

but sort of a dry texture.

P

Reply-To: <sproutpeople >

Date: Sunday, May 13, 2012 3:37 PM

To: <sproutpeople >

Subject: 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

>

>

>>> > >

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

chickpeas.ÂÂ

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

there,

>>> Sproutpeople.

>>> > > ÂÂ

>>> > >

>>> > > Carolyn Wilkerson

>>> > >

>>> > >

>>> > > ÂÂ

>>> > > 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 buy a small green lintel in the bulk bin at Sprouts Farmers Market.

Unfortunately for a lot of you, Sprouts is only here in the west. I would

suggest that you try Whole Foods to see what they have. A great thing about the

bulk bin is that you can buy just a few to try them.

I harvest mine when they are only about an inch long. They keep very well in

the fridge.

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

>

> -

>

>

>