This sprouted chickpea hummus is a great way to take healthy snacking up a notch.
Maybe it’s because we have a restaurant, but I have so much heart for small businesses. While visiting Grey County
I stopped in at The Barn Co-operative Network for sprouted chickpea hummus and I had to drag myself out because I could have spent all day there.
When you go to agricultural regions you meet a lot of businesses that have spanned generations and that’s heartwarming but I love seeing newer generations work on new businesses.
The Barn Co-operative is so freaking exciting.
It’s a social enterprise for the community, built around healing arts, local organic food and education. There is a food market on the first floor and on the second floor is a coffee bar/restaurant/music area.
It’s a true community space and it’s really awesome.
But it’s not just for the community. It’s a great place to stop in. There are open workshops and classes throughout the week.
And an insider secret is that it’s also possible to have a tea tasting of wild ingredients.
It’s not an official menu item but they offered it to me and then for the next hour I nagged them about how they should promote it because it was so fun to try all of the foraged ingredients as tea.
To be fair I did tell them I was telling everyone I know to come in and ask for it.
Do it. It’s awesome.
Aside from the tea tasting and coffee bar there’s also brunch and great food. Barn Market Chef Blue Weishar generous offered to give me her sprouted chickpeas hummus recipe, which includes pine needles.
How to Make Sprouted Chickpeas
Sprouted chickpeas seems like it could be difficult but it’s actually quite easy and it makes it easier for your body to absorb.
Rinse dry, uncooked chickpeas under lukewarm water. Place in a mason jar and cover with 3 inches of water and secure top with cheesecloth. Rinse and drain beans twice a day and they should begin to sprout after 2 days. Only let the sprouts reach 1/8-inch to 1/4-inch long for optimal taste. Discard any beans that are mushy, haven’t sprouted or just look off.
1 cup of dry chickpeas should yield 2 cups sprouted beans.
Sprouted Chickpea Hummus
Although this recipe calls for pine needle, it’s completely optional
- 2 cups sprouted chickpeas
- 6 cloves garlic minced
- 1/4-1/2 cup olive oil
- 1/8 cup tahini
- 1 teaspoon cumin
- 1 teaspoon sea salt
- lemon juice to taste
- Cold water to thin out if too thick
- Combine in a food processor, start with a little olive oil, lemon juice and cold water to begin with and adjust to your own taste.
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 272 Total Fat 23g Saturated Fat 3g Trans Fat 0g Unsaturated Fat 19g Cholesterol 0mg Sodium 271mg Carbohydrates 13g Net Carbohydrates 0g Fiber 3g Sugar 2g Sugar Alcohols 0g Protein 4g
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