Hummus Sprouts Among Us

By: Katie Kadue | May 13 2010
Posted in San Francisco Bay Area - Cook It - San Francisco

A vegetarian may have lectured you on the virtues of legumes. Lentils, chickpeas, and plain old beans are packed with protein and fiber, and they can prove a cheap and filling meal in a meatless diet. You may also have heard good things about sprouts; if eating them feels like chewing cud, that means it’s good for you, right?

Flickr

So when I spotted sprouted chickpeas at the Brooks & Daughters stand at the Berkeley Farmers’ Market, I felt healthier immediately. But, because sprouted legumes are crunchier than their cooked cousins, with a higher water content and a lower carbohydrate count, I wondered if they would be a convincing culinary stand-in. When I worked at a Middle Eastern restaurant in college, I was constantly sneaking dips in the house-made hummus, so I decided to venture a vitamin-packed, all-raw version of my sometime staple – and to see if I could make it just as creamy.

Hummus derives its dominant flavor from tahini, a paste made of sesame seeds, so I used a dollop of Living Tree, a local raw brand I like. I also added lots of lemon juice, a touch of olive oil, and cayenne for kick, and after a spin in the food processor and a diagnostic spoon-lick, I scooped it out, sprinkled with paprika, and served with celery. The texture was only slightly chunkier than conventional hummus; more olive oil (or more patient blending) might smooth things out. And the taste? Fresh, vibrant, and a far cry from cud.