I promised a recipe using our home-grown alfalfa sprouts. As soon as I tasted the fresh, crunchy little shoots I knew I wanted to put them in a sandwich with hummus and some other veggies. At my grocery store, prepared hummus is $3.49 for an 8-ounce container. You can easily whip up 16 ounces of fresh, homemade hummus for about $2.00, and the best part is you can use top quality ingredients and customize the recipe to suit your tastes.
To begin, gather your ingredients:
- 1 16-ounce can organic garbanzo beans (chick peas), drained
- 1 1/2 tablespoons fresh lemon juice
- 1 clove garlic, peeled and chopped
- 2 tablespoons sesame seeds, toasted*
- 1/2 teaspoon chili powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup extra virgin olive oil
Combine all the ingredients except the olive oil in a food processor or blender. Process until blended and then add the olive oil in a slow stream until the hummus becomes creamy.
You may need to add a little more olive oil to get the texture just right. Adjust the seasonings if needed and store in a covered bowl in the refrigerator for up to three days. Makes about two cups.
*To toast the sesame seeds, spread them on a baking sheet and cook in a 350 degree F oven for 4-5 minutes.
Next, it’s time to build a sandwich. Start with two slices of toasted whole grain bread:
Spread one piece of toast with a generous helping of hummus, and the other with some chopped avocado:
Top one side with sprouts and the other with sliced tomatoes:
Assemble and enjoy!
You could also add some smoked turkey or ham to the sandwich if you like. If you have any favorite recipes using fresh sprouts, I’d love to hear your ideas. Meanwhile, enjoy this last day of February — springtime is just around the corner!