SEASONAL BITE

At my weekly Farmers Market there is a sweet lady with crystal blue eyes, an infectious laugh and she only sells sprouts. Every week she has a medley of offerings in soil packed trays that she snips off freshly upon your request. It can’t get much faster or fresher… unless, of course you grow them yourself at home.

One week I asked her what she did to enjoy her sprouts at home beyond the obvious sandwich and salad toppings. She said she often whirls up the sprouted beans and sprouts together into a very simple spread. Here is my version. Tuck this spread into pitas, smear it on toast with avocados, or dollop on crackers. I leave the spread incredibly simple to highlight the merging of the individual flavors of the sprouts & sprouted beans, but a little tahini, smoked paprika or your favorite spice du jour can truly make this spread your own. Play around and let us know in the comments what you do at home.

Sprouted Bean Spread

1 clove garlic

1 1/2 cups sprouted beans, such as mung, lentil or azuki

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2 tablespoons extra virgin olive oil

1 1/2 teaspoons apple cider vinegar or lemon juice

1/4 teaspoon salt

Whirl the garlic in the food processor just until minced. Add the beans, olive oil oil, vinegar/lemon juice and salt. Pulse until combined scrapping occasionally to evenly blend. Taste. Adjust the flavors to your preferred taste. You can even pulse in some of the sprouts in for extra flavor and texture.