Posts Tagged ‘garbanzo beans’

From my love of  garbanzo beans spawned my quick addiction to hummus. It has become almost a staple in the house, eating it on a salad, in a sandwich, or as an appetizer. It is so versatile and quick and easy to whip up.

Next up in the kitchen came my love for sprouting seeds… so why not combine all my powers, and celebrate my love for two items? I introduce to you, Sprouted Hummus.

For more info on sprouting seeds, see our previous post. Sprouting Seeds, an easy way to unlock even more nutritional value!

The first step is to sprout your beans. It took a little longer than the seeds normal would take, and I did them a little bit different, using a glass jar and cheese cloth. It is recommended that during the sprouting process, you keep them out of the sunlight.

I soaked them for about 10 hours in water, during this time, the chickpeas took in a great deal of water. This causes the bean to think that it is being planted in the ground, and germination begins. Enzymatic inhibitors shut down, and the enzymes present in the garbanzo bean turn proteins into amino acids (garbanzo beans contain all 8 essential amino acids!), complex carbohydrates are broken down into simpler, more digestible starches and natural sugars, and nutrients like vitamins B, C, and E are produced in great numbers.

After soaking them, I drained them and placed them in the glass jar covered with cheese cloth. I rinsed and drained them two times a day and allowed the sprouting to begin! After about 3-4 days I was happy with the sprouts on the beans and ready to make my hummus. (If you are not ready to make your hummus, you can place them in the fridge. This will greatly slow the sprouting process, and will allow you to keep the garbanzo beans for up to a month.)

Sprouted Hummus:

  • 1 cup garbanzo beans sprouted
  • 1/2 lemon juiced
  • 1-2 garlic cloves
  • A few tbs olive oil, i think more is better!
  • 2 tbs tahini
  • Cumin and Sea Salt to taste

When your sprouts are about 1-2 cm long they are ready! In a food processor combine your garbanzo beans, garlic, and a pinch of salt. Next add the rest of the ingredients and pulse until evenly combined. For a creamier hummus, add more olive oil or water until its your desired consistency.

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Sprouted garbanzo beans are an excellent source of protein, and their delicious, nutty — almost grassy — flavor helps to make this raw hummus a real crowd pleaser.

Experiment with other flavors, like red pepper or sun dried tomatoes!


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