How To Sprout Garbanzo Beans in a Mason Jar Sprouter
- Garbanzo beans are a good source of protein and the sprouts are sweet, mild and crunchy.
- They are also gluten free.
- Substitute raw sprouted garbanzos in your favorite hummus recipe
- Add to salads, raw sprouted soup and stir fry
Follow safe food-handling procedures by washing the jar and lid. Wash your hands before handling the beans.
- Measure the beans and put them in a jar. Fill the jar with cold water from the tap.
- Soak the beans in the jar overnight (about 12 hours)
- After 12 hours, screw the lid onto the jar and pour away the water.
- Fill the jar with fresh cold water, let the beans sit in the water for a minute or so. Then drain away the water. The beans should be wet, but there should be no standing water in the bottom of the jar.
- Place the jar upside down at an angle to allow the water to fully drain out.
- Every 12 hours, at least two times a day, rinse and drain the beans. Try and do this consistently at about the same time each day (morning and evening).
- The beans are ready to eat in about one to two days when they have a small white sprout. There is no need to wait for leaves to appear.
- Remove the sprouted beans from the jar and consume as soon as possible. They may be kept in the fridge like any other salad vegetable, but they are tastiest when fresh. Enjoy!