Comments on: It’s Alive! Sprouted Chickpea Hummus

By: Sarah Britton

Sarah Britton — Thu, 14 Jan 2021 17:58:59 +0000

In reply to Talulah.

Hello Talulah! I hope you had success with the nut milk bag — i don’t see why that wouldn’t work as long as they had enough breathing room and had room to drain! I will add your suggestion to my list of kitchen projects — thanks for your comment!

By: Talulah

Talulah — Fri, 18 Dec 2020 07:23:48 +0000

Hi I love your enthusiasm for sprouting! My search die a recipe started like this: wanted to make homemade roasted chickpeas. Where I live you find AWESOME ones at the Turkish supermarket, they are soft yet “powdery”, they melt in your mouth and whatnot, so I wanted to replicate this at home. I figured they were done with soaked uncooked chickpeas roasted at almost dehydrating temperature (so very low oven over a long time). This original idea and the search for a recipe (I didn’t find the exact recipe and I am kinda hoping this inspires you to try and make them like that hahaha) ended up with me trying to do roasted SPROUTED chickpeas because it sounds exciting and possibly healthy and delicious.
I found your sprouting technique and nice blog with lovely pictures, and I might very well use some of the sprouted chickpeas to try your lovely raw hummus here (I am waiting for my garbanzos to sprout).
Question: I put mine inside a nut-milk bag in a dark place, where the rest of the water can drain as well, is this okay too? I don’t plan on storing them this time so that’s not an issue for me.
Another question: could you try roasting some and giving us a good recipe for it? I like when they are not hard and have not always been successful in my attempts to roast.
Thanks a lot!!

By: Alanna

Alanna — Tue, 25 Aug 2020 19:26:17 +0000

In reply to Sarah Britton.

I’ll try that — thank you. 🙂

By: Sarah Britton

Sarah Britton — Tue, 25 Aug 2020 15:35:40 +0000

In reply to Alanna. Hello! You can spread them out on a clean towel to dry before storing in the fridge instead of in their jar. Hope that helps :)

By: Alanna

Alanna — Tue, 25 Aug 2020 00:16:19 +0000

I tried sprouting chickpeas and lentils a few times years ago. The sprouting part was easy (the beans I used were always quick to grow nice, long tails), but keeping the sprouts from spoiling was not; I couldn’t seem to keep them. I’m trying again now, and, as in the past, the sprouting isn’t an issue. I am wrapping up my second full day — again using a combination of chickpeas and green lentils — and they are looking very healthy. I am concerned about them molding once I go to store them, though, and I am wondering how you are able to get yours to dry in their sprouting jar before you put them in the fridge. After a full day of resting post rinse and drain, mine are still visibly wet in the jar. Are you able to share any further tips to help the sprouts to dry before I refrigerate them? Many thanks.

By: Sarah Britton

Sarah Britton — Tue, 17 Mar 2020 20:13:31 +0000

In reply to Amanda. That's great, way to go! Enjoy :)

By: Amanda

Amanda — Thu, 12 Mar 2020 19:25:53 +0000

I’ve been following along with your Insta stories; thank you for making this seem so accessible! For some reason I always viewed sprouting as a difficult process, but I’m confident I can do this myself. Thank you! 🙂

By: hilary russell

hilary russell — Tue, 27 Aug 2019 19:40:21 +0000

thanks for your inspiration

By: Erica

Erica — Mon, 19 Aug 2019 00:06:00 +0000

In reply to Mimi Lee. It's the second ingredient...

By: Mimi Lee

Mimi Lee — Mon, 29 Apr 2019 19:58:36 +0000

So no tahini in this recipe? That is a tradtional ingredient of hummus ususally, but I will try leaving it out. I don’t LOVE the grassy taste of raw sprouted chickpeas, but I will try it with the olive oil and see if that helps! Your passion in infectious, and I DO love the idea of consuming chickpeas raw and sprouted, so much healthier!