15 September 2013

Sprouting Chick Peas, Sprouted Chick Pea Hummous (Raw, GF), Roasted Chick Peas (GF)

I have this friend who had a food cart in Hawaii and one day he told me about sprouting chick peas.  He made his own sprouted chick pea hummous and said I should make some myself.  It's made the same as regular hummous, only I used sprouted chick peas instead of cooked ones -- I puree mine with a hand blender/immersion blender (that is the secret to the smoothest, most creamy hummous ever), add tahini, lemon juice, spices (paprika, cumin, and chili are my favourites), a dollop of olive oil, and a dash of sea salt

Oh, right, I forgot to tell you how to sprout the chick peas.  Easy-peasy.  Soak them in water overnight, drain them, and rinse or mist them every 8-12 hours until they grow little tails. 

I have the gnarliest silicone baking sheet ever.
But wait, there's more! 

You can also roast sprouted chick peas!  Toss them in a teeny little bit of oil to coat, add spices (I like curry powder, but smoked paprika or chili powder is good, too), toss a little more, lay 'em out on a baking tray, and then salt to taste.  You might also want to try lemon juice or salt and vinegar.  Pop them in the oven at 200°C/400°F for 20-30 minutes -ish.  You want them chewy, maybe even a bit crispy, but not so dry you'll break your teeth, so have a sample every few minutes after the first 15 minutes or so.

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