In case you’re looking for something to eat with all those sprouts you’ve been growing, we suggest hummus. Good with chips, pitas, as sandwich spread or veggie dip.

If you’re not yet a dried bean user, I highly suggest trying out dried chickpeas. You will notice the biggest taste/texture difference between dried and canned beans with chickpeas. Just soak them for a good long time before cooking them, 12-24 hours, then simmer till soft. If all that pre-planning sounds like a pain, remember you can cook up big batches of beans and freeze the extra so they’re ready for quick use later.

Recipe for Hummus

2 cups cooked chickpeas (about 3/4 cup dried)
1/4 cup chopped onion or scallion
2 cloves garlic coarsely chopped
1/4 – 1/2 cup water or broth
1 TBS lemon juice or 1 tsp tamarind paste
4 TBS tahini
1/4 tsp ground cumin
1/8 tsp cayenne
1/4 – 1/2 tsp salt

In a food processor puree the onions and garlic with the smaller amount of water. Add all the other ingredients and process until smooth. Adjust seasonings to taste and add a little more water if the hummus is not smooth enough.