So I’ve finally hopped on the sprouting train. It’s pretty awesome. I’d say my fave sprouts would have to be fenugreek and wheat berry so far. I love just making my usual dishes with sprouted ingredients instead. Sprouted almond and rice milk, sprouted hummus, sprouted tabouleh. The list goes on and on. But I really need to share this recipe for sprouted hummus with you guys. It’s become my go-to salad dressing, and its a little different than your run-of-the-mill hummus.
Sprouted Hummus
- 1 1/2 cup sprouted chickpeas
- 1/2 cup sprouted fava beans
- 1/4 cup sprouted fenugreek seeds
- 1 head roasted garlic
- 1 1/2 Tablespoons lemon juice
- 1/2 cup olive oil plus 1 Tablespoon
- 2-3 Tablespoons tahini.
- 1/2 Tablespoon crushed dried chili
- Salt
Boil the sprouted chickpeas and fava beans for around 15 minutes. Drain and allow to cool. Throw in the food processor along with the fenugreek seeds, garlic, tahini, chili, and lemon juice. Once well processed, pour in olive oil slowly while still processing. Salt to taste.
For the salad:
I don’t really think this needs a real recipe with exact measurements. I used blanched kale and sweet peas, sauteed onions, diced tomatoes, and a bunch of fenugreek sprouts. Add chopped thai chilis if you want a kick. Top with a generous helping of the sprouted hummus.
Where did that picture of Dexter with crazy eyes come from?
wow–I’m impressed. Looks delish:-)
Thanks Liz!
Looks very good!
looks yummy!
That’s a truly gorgeous and delicious salad – nice one… a little pitta would go down well with this.
Ooh good idea. I’ll have to try it!
pretty fotos!!
Love hummus so this would be absolute heaven for me. Although, I’ve never sprouted anything before. Huh, will have to give them a try.
It’s super easy. All you need is cheesecloth, canning jars, and sproutable seeds. Soak the seeds for 6-8 hours, let them drain and sit at a 45 degree angle. Every 12 hours, rinse and drain them again. In a few days you’ll have tasty sprouts! I don’t know how to link in comments but this website helped me a lot! -> http://www.living-foods.com/articles/sprouting.html
Thanks for the info. Will check out the link. You don’t need to write html within comments on WP, btw.
Thanks! I haven’t quite figured WP out yet
Beautiful pictures and interesting recipes, full of passion and love!! Thank you for dropping by my blog!!
Thanks! I love all the interesting Bengali recipes on your site!
Bengali is obviously the one I know best, but there’s loads more to come from all over the place:-)
I’m excited to see where your blog goes!
I haven’t a clue-it’s a journey of discovery as much for me…and I love it!!
Love this – do you think wheat or lentil sprouts would work as well? I really hope to make this.
Yeah, I think they would work just fine. I’ve never sprouted lentils before, do they make tasty sprouts?
Sprouted lentils are great. Very easy to sprout and tasty, but not too strong.
Hi there,
Just wondering, why do you boil the sprouts? I’ve never heard of that before….
Recipe looks great!
I like the texture a little better for hummus, and I think the flavor is a bit less sprouty tasting. Sometimes I feel like that can get overpowering, but maybe I just have to get used to it!
Oh, everything in your blog looks delicious! Besides the dog, cause I dont eat meat!
Followed <3
xoxo
Mari
http://ohyesshesabitchbutnotyours.com/
Thanks!
Ok so hear is a question have your heard of anyone having a milk increase (if breastfeeding)? fenugreek is use to boost supply but normally in the dried powdered form. I wander what the sprouted form would do….
I am sure that the sprouted fenugreek provides the same benefits as powdered, just more nutrients as it is fresh and whole