I did it. I finally dug out our sprouter!
First thing I tried this week were chickpeas.
I used just normal store-bought ones (organic!), soaked them overnight and spread it on the different sprouting trays. They are really easy and therefore perfect for a beginner like me.
Keep the soaking water for rinsing them, it holds a lot of good stuff. Then rinse in the morning and evening, I also had to water them in the afternoon as the warm edition of the summer has reached us here. After 3 days they were good to take but I waited a fourth and as you can see above, it even grew green stuff. I thought it couldn’t hurt waiting another day as I’ve read in the internet about people having mild problems with eating sprouted ckickpeas raw. Sometimes I am just too gullible. Reading too long in forums and blog can make you think you have cancer or something…
Well, as I said I took them today. I made Hummus and that worked great and just like with normal cooked ones. Interesting was the flavor – I can’t describe it… it kind of reminded me of cress. Just season it a little more if you don’t like this taste.
The other thing I tried: Raw Carob Hummus!
Just mix the washed chickpeas with a teaspoon of carob and either a banana or 2 tablespoon of agave syrup. Or both, depending on your sweet tooth 🙂
Cooked Chickpeas:
Vitamin C: 2,3 mg
Sprouted Chickpeas:
Vitamin C: 10,4 mg
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