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Discussion Starter · #1 ·
Hi Raw Foodies! I am definitely not "raw" but am trying to increase my raw food intake. I have checked out a raw cookbook from the library and there's a recipe for raw hummus that calls for "sprouted chickpeas" - but doesn't explain how to sprout them! I've been soaking some chickpeas for about a day now but I've been putting off cooking them because I'd really like to try this hummus raw.

Anyone know how to sprout chickpeas? Any special equipment I need?

TIA!
 

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Discussion Starter · #3 ·
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Originally Posted by Jessica Alana View Post

To sprout chickpeas: soak chickpeas 24 - 48 hours (the longer the soak time, the easier the digestion). Drain water. Then let sprout for 2 days, rinsing 3 times a day. 3/4 cup dry chickpeas will yield approximately 2 cups sprouts.
can I leave them to sprout in the same bowl I was soaking them in? Do they need to be covered?
 

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I've never sprouted chickpeas, but I've sprouted a few other things. I usually soak for however long I'm supposed to, then I drain them in a collander, leave them in the collander on a plate on the counter & just rinse a few times a day until sprouted. I don't cover them. Some people do cover wheatgrass while it sprouts. So i guess it's a personal choice. See what you do best with.
 

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Quote:
Originally Posted by Jessica Alana View Post

Some people do cover wheatgrass while it sprouts. So i guess it's a personal choice. See what you do best with.
I'm a some people. I do it so they don't dry out. I wouldn't worry too much about chickpeas, though. They seem like they'd take a lot longer to dry out.

~Wondre
 

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Discussion Starter · #7 ·
thanks for the help.
I think I'll try the collander version since that sounds easiest. I'll let you know how the hummus turns out - in a few days!

(is there any raw dish that you don't have to plan for several days in advance? LOL)
 

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Quote:
Originally Posted by Jessica Alana View Post

I've never sprouted chickpeas, but I've sprouted a few other things. I usually soak for however long I'm supposed to, then I drain them in a collander, leave them in the collander on a plate on the counter & just rinse a few times a day until sprouted. I don't cover them. Some people do cover wheatgrass while it sprouts. So i guess it's a personal choice. See what you do best with.
I love that you can leave them in the colander! I always did my sprouting in a jar with the cheesecloth cover. I'm going to go sprout me some chickpeas right now!
 

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Quote:
Originally Posted by karenlovessnow View Post

I love that you can leave them in the colander! I always did my sprouting in a jar with the cheesecloth cover. I'm going to go sprout me some chickpeas right now!
I also have a nutmilk bag that I've put wheatberries (for wheatgrass) in, then left it in a bowl between rinsings, but I'd leave the wheatberries in the nutmilk bag. Its so much less of a hassle than rinsing, putting back in a bowl, putting back into strainer/nutmilk bag. Most of the sprouting tips/directions I've seen were the canning jar/cheesecloth. I think I just found the lazy man's way of doing it.
 

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Discussion Starter · #13 ·
So, I finally made my raw hummus! I ended up sprouting the chickpeas for 3 1/2 days, just because I didn't get a chance to make the hummus before this evening, and I hadn't bought any raw tahini yet. Anyway, it turned out pretty good! The flavor was a bit stronger than regular hummus with a slightly bitter aftertaste, but other than that, it was good! My husband ate it, my one-year-old ate it, but my 3-year-old spit it out (and he usually LOVES hummus). So I'm not sure I'll bother to make it raw again.

Here's what I had for dinner, though. Almost raw!

Sprouted grain tortilla wrap with raw hummus, alfalfa sprouts, baby spinach, julienne-sliced carrots, and pico de gallo. Celery sticks with raw almond butter. Baked corn chips dipped in raw hummus. Tangerine.
 
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