There’s a Hummus Among Us

Sprouting grains and beans is a fun thing I’ve started doing recently because, apparently, I do not have enough work to do. Kidding! Sprouting is really easy and the nutritional payoff is more than worth the tiny investment of time and care. Also, it’s kind of like having a little garden in your kitchen. A little stinky garden, but hey smell is temporary. Related: that is also how I make it though certain parts of DC.

My Stinky Little Garden

 My current sprouting fad is chickpeas and, as I have a crippling addiction to hummus, it seemed to make perfect sense to apply my new agricultural interest to the monkey on my back. I mean, if I’m going to be shoving hummus into my eating hole, maybe it should be the healthiest hummus I can find, amirite?

 Gone in 30 seconds

 In the background are leftover homemade gluten-free corn pancakes that I toasted in the toaster oven to make chips. Making my own chips is another quirk I’ve adopted recently, because fresh chips > ALL OTHER CHIPS. And for dieting purposes, making my own chips severely reduces the amount of chips I eat. Woot. I guess.

Sprouted Hummus

1.5 cups of sprouted chickpeas (started out as 3/4 or 1 cup of dried chickpeas)
1 Tablespoon tahini
1 Tablespoon olive oil
4 cloves of raw garlic, minced or put through a garlic press
Juice of 1/2 a lemon
Salt and pepper to taste

After sprouting the chickpeas, I boiled them for about 5 minutes. This was actually not long enough, as you can tell by the unrefined texture of the finished hummus. Since your chickpeas here are sprouted, your cooking time will be a lot less than usual, I think maybe 10-15 minutes of hard boiling ought to do it. While boiling your beans, combine the rest of the ingredients in a dish.

Once fully cooked, drain the beans and add them to the bowl. I used an immersion blender, but a food processor or regular blender (if you have a good one and not the cheapest model Target has to offer like some writers of this post own) would work a lot better.

I probably shouldn’t leave you hanging in regards to the chips recipe. Here you go:

Easy Corn Cakes
(lifted from this recipe)

1 cup yellow corn meal (I used an additional 1/4 cup, see note below as to why)
1/2 cup hot water
3/4 cup rice flour
2 tsp. baking powder
1/2 tsp. red pepper flakes (I didn’t use these)
1/2 tsp. salt
1 1/2 tsp. Ener-G Egg Replacer (I used 1 egg)
1 cup soymilk (I used regular skim milk)
2 tsp. lemon juice

Mix the corn meal with the hot water until crumbly. Add the remaining dry ingredients, and stir to combine. Mix the soymilk with the lemon juice and pour it into the dry ingredients. Mix well, and set aside while you heat your skillet.

Spray a non-stick or cast iron skillet with a little canola oil. Get it hot, and then cook the corn cakes like pancakes, allowing about 1/4 cup batter per corn cake. Cook until well-browned on each side.

Makes about 8-10.

Notes on this recipe: My batter had a very watery consistancy, which I believe was due to changing some of the ingredients (I suspect the egg), so I added more cornmeal and ended up with about 13 pancakes.

For the chip-itizing, I took a couple of leftover pancakes and popped them into the toaster oven, which I had set to max (I think mine goes to 450 degrees). I toasted them this way for about 10-15 minutes, basically the amount of time I used to make the hummus because I am efficient like that.

2 Responses to “There’s a Hummus Among Us”

  1. meena said:

    Nov 13, 09 at 12:09 am

    soon, you will be growing your own chickpeas?!

  2. Shannon said:

    Nov 13, 09 at 8:55 am

    I haven’t been eating hummus for awhile- I think I went into overload after routinely inhaling TJ’s roasted garlic hummus for a few weeks- but I like the idea of being able to tailor it to your own tastes, since I don’t like about 90% of store bought hummus.

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