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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 ·
Quote:
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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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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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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