Re: Chickpea sprout hummus

[Guest guest]

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]

Exactly. I have a batch sprouting now. I'll throw them in soup or something.

And this morning I went into the backyard, gave my landlord a tray with Chia

sprouting and she took me over to her pea shoots and I said 'Great Job " . I also

gave her some Chia seeds to sprout when she finishes this tray.

We have new sprouting people in Brooklyn!!!

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]

Hi Carolyn, I don't let them sprout too much, just a centimetre/ half an inch at

the very most, and I do them in a large mason jar using the same method as you

use for leafy sprouts, yes. I don't mix them with anything.

It's the same with lentils... I recently let some lentils sprout too far, to the

point where they had small green leaf shoots. Silly me thought they'd be okay

stir fried but they were tougher than old boots to eat. I won't make the same

mistake with the chick peas!

Charlotte

>

> 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?