Common garbanzos for sprouts and hummus.
Nutty, bean-like flavor. Tan color. All of Johnny’s high-germination sprouting seeds have tested negative for the presence of E. coli 0157 and Salmonella. Avg. 1,800 seeds/lb.
All of Johnny’s sprouting seeds are untreated and have tested negative for the presence of E. coli 0157 and Salmonella.
METHODS: Sprouts may be grown in a clean, wide-mouth glass canning jar (typically 1 qt. or ½ gal.), in a Bioset Germinator, or a commercial sprouter. If using a Bioset Germinator or a commercial sprouter, please follow the instructions included with your sprouting equipment.
CULTURE: If sprouting in a glass jar, place the correct amount of seed in the glass jar. Cover the mouth of the jar with cheesecloth or other porous material, and secure with a rubber band. Fill the jar ½ full with lukewarm water and soak overnight. In the morning, drain off water. The cloth will keep the seeds in the jar. Rinse seeds with lukewarm water again and let drain. Put the container on its side in a dark location that stays about 60–70°F (15–21°C). At least twice each day, rinse with lukewarm water and drain. Continue rinse cycle until harvest.
HARVEST: When sprouts have reached the desired length or have their first tiny green leaves, expose them to light for a few hours to color them up. Hulls may be rinsed out or skimmed off the top of the water with a spoon. They are not harmful to eat, but removal minimizes spoilage in storage. Sprouts can be stored in the refrigerator for up to a week.