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Lilly’s Table

 
 
© Lillys-Table.com Photo of Sprouted Bean Spread
 

Tags: Vegan Nut Free Low-Glycemic Gluten-Free Dairy Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

5 mins

Time
Estimate
5 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Sprouted Bean Spread

 

At my Farmers Market there is a lady with stunning blue eyes and an infectious laugh who sells only sprouts. I often consider sprouting my own at home, but it is too much fun to chat with her about the week’s selection and sample all the tiny treats. I recently asked her what she does with them at home. She told me how just yesterday she blended the sprout beans (adzuki, mung, lentil, etc) up to make a spread. This is my version.

Ingredients

  • 1 clove garlic
  • 1½ cup bean sprouts, rinsed and shaken dry
  • 1½ teaspoon apple cider vinegar, or lemon juice
  • 2 tablespoons olive oil
  • ¼ teaspoon salt

Serving Size: 2 People

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Preparation Instructions

Start by blending the garlic in a food processor until it is chopped up. Toss in the bean sprouts, vinegar/lemon juice, oil and salt. Blend. Scrape down periodically and blend until it is paste like.

Spread on sandwiches or stuff in pitas with another handful of sprouts.