In about 36 hours (a day and a half) the garbanzo beans should have sprouted a little tail about 1/2 inch long. Rinse the garbanzo beans for the last time and let them hang for about an hour to dry a bit before storing them in a sealed container the refrigerator. They should last for about 3-4 days in the fridge. Please rinse them before using and discard them if there are any changes in smell or color.

You can use the sprouted garbanzos as a snack, on salads, or you can use them in a recipe such as the one below:

Sprouted Garbanzo Red Bell Pepper Pate

1 and 1/2 cups sprouted garbanzo beans
1 cup chopped red, yellow, or orange bell pepper
1 tablespoon tahini
1 tablespoon raw olive oil
1/2 tablespoon Udo's Omega Blend Vegan DHA Oil (optional)
2 large cloves garlic
2 tablespoons lemon juice (juice from 1/2 lemon)
2 tablespoons chopped chives
1 tablespoon chickpea miso (can substitute with sea salt)
1 teaspoon flaked seaweed
1 teaspoon paprika
1/2 teaspoon cumin
1/4 teaspoon tumeric
1/8 cayenne pepper (or to desired spiciness)
 

Add all the ingredients into the food processor except the chopped chives. Process the ingredients with the S blade until smooth. Then add in the chopped chives and pulse until they are well integrated. Makes 2-4 servings. Variation: If you have a powerful blender such as the Vitamix you can make the dip in a blender with a tamper for a smoother consistency.