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Food on Fridays with Ann
I tried sprouting.
Apparently raw foodies include in their diet sprouted stuff, like sprouted lentils and garbanzo beans. I like to try new things, so I tried sprouting garbanzo beans on my windowsill. I divvied the soaked beans into several jars because I thought the sprouts would grow and fill empty space. I found out later they only need to sprout a little bit, so multiple jars weren’t necessary.I don’t have pictures of the next stage, but sure enough, within a day a little sprout popped out of these soaked beans and so when they were a bit longer, I rinsed the beans and sprouts, then whirred them together to make hummus.Some of you will be disappointed to hear my conclusion, but I am going to be honest: I did not like the flavor at all. Even though sprouts are supposed to be healthy and I enjoy culinary experimentation, I will return to my standard recipe that calls for cooked garbanzo beans.
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Photos by Ann Kroeker. “Pin” these images in a way that links back to this particular page, giving proper credit.
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Although you may not have liked them in hummus, sprouted garbanzo beans are really delicious on salads and the health benefits are amazing.
Well…maybe I’ll try them that way. How long would you let the sprout get before tossing in a salad?
It’s such a relief to hear someone else admit they don’t like sprouted things 🙂 Even though they are good for me, I rarely manage to eat them. This week I’ve shared a Provencal Vegetable Gratin, a lovely vegetarian main course or a great side. Thank you for hosting, Ann.
I’m willing to give it another go, but I sure didn’t like it as hummus. Maybe I’ll take Judee’s advice and just toss them on salads. So glad you have posted that dish–looks delicious!
Yep, the flavor is odd for sure. I’ll try to come up with another sprouted garbanzo bean recipe for you… my husband likes ’em sprouted and plain (and of course the raw hummus recipe) whereas I like my g-sprouties with olive oil, garlic salt, and big bowl of salad fixings.
Glad you tried them though.
Blessings.
Darlene, thanks for supporting the idea of just eating them in salads. Judee suggested that as well, so I don’t want to give up entirely.
Years ago I tried to do some sprouting for salads. Didn’t list long but it was fun for then.
Hazel, you make a good point–it sure was fun to watch them sprout, and so quickly! I really do want to try again with a different recipe for the garbanzo beans, and maybe sprouting another legume.
Thanks for being honest about how they tasted. Too often people pass off recipes but they aren’t that tasty.
I really try to keep my cooking fairly simple (except for this week with all Jordan’s favorite meals I’ve made before he takes off for Boot Camp).
The prep has to be simple for this too busy housewife who’s returning to teach school for one more year.
Blessings,
Janis
The photo is so clear it looks like I could touch the sprouting beans. Beautiful!