How to Sprout Garbanzos

Measure out two cups of raw garbanzo beans or the desired amount and pour them into a hemp sprout bag. Rinse them under the faucet and put the sprout bag in a large bowl of water. Soak the beans overnight.

The next day rinse the garbanzo beans by running the sprout bag under the faucet or the sprayer. Hang the sprout bag on a cabinet knob or other hook with a bowl underneath to catch the water. Important: rinse the garbanzo beans at least four times a day.

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 well 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 2-3 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.

Use the sprouted garbanzo red bell pepper pate as a dip for crudités or put a dollop on your salad for a more filling meal.