I don’t usually post on the weekends but I just had to share the result of my first chickpea sprouting experiment!
As I mentioned yesterday, I started the buckwheat and chickpea sprouts earlier this week. Buckwheat only requires a 20 – 60 minute soak before sprouting but you must soak the chickpeas for 12 hours. I soaked them Monday night and began the rinse/drain every 12 hours routine Tuesday morning. Four days later they were ready! I love their little tails. I popped one in my mouth—crunchy and delish—and knew what to make.
JL’s Sprouted Chickpea Humus
Makes 1.75 cups
*1.5 cups sprouted chickpeas, rinsed and drained (1/2 cup dry chickpeas, pre-soaking)
*Tahini Paste (Grind 2 T sesame seeds. Transfer to a small bowl and add 1.5 T cold-pressed olive oil. Mash with a fork to reach a paste consistency.)
*3 gloves of garlic, minced
*1/4 cup leeks, thinly sliced
*1/2 t sea salt
*Juice of 1 lemon
*1/4 cup cold-pressed olive oil
Place the first six ingredients in a food processor (use the S blade) and begin pulsing. Add olive oil until reaching desired consistency.
I was surprised at how smooth and creamy this turned out! I added leeks because I thought the “sprout-taste” might be a bit overwhelming. They were a nice flavor addition. This humus can provide all kinds of raw treats, from a raw wrap (in Swiss chard, above) to a dip with raw, dehydrated seed crackers or raw veggies.
What do you think? Have you made humus with spouted chickpeas? Have you sprouted chickpeas?