I fell in love with hummus in Israel…
There, I had the privilege of eating it every day! And ever since I got home, I've been making it for myself. It's so delicious and versatile!
In this Lacto-Fermented Roasted Red Pepper Hummus, the peppers make it slightly sweet while the fermentation adds tanginess.
Lacto-Fermented Roasted Bell Pepper Hummus
- 2 cups soaked, cooked garbanzo beans
- 1-1/2 roasted red bell peppers (roast your own!)
- 1/3 cup tahini
- 1/4 cup olive oil
- 1/4 cup whey* (to ferment) OR water (for non-fermented variation)
- 2 tablespoons lemon juice
- 1 teaspoon sea salt
- 1/2 teaspoon paprika
- 1/2 roasted bell pepper, chopped (garnish)
- extra olive oil (garnish)
- extra paprika (garnish)
Makes 3 cups.
Combine all ingredients (whey if fermenting, water if not) in blender or food processor. Blend on high until a thick and creamy paste is formed. If too thick for your preference, add a tablespoon of water at a time until it reaches the desired consistency.
To lacto-ferment, leave on counter overnight. You'll need to have used whey instead of water. Remember that lacto-fermented hummus keeps for a month whereas non-lacto-fermented stays fresh for about 1 week. Store hummus in an airtight container. Transfer to the refrigerator.
Serve as a dip for fresh veggies, eat with pita bread (recipe found in the Sourdough eCourse), or use as a sandwich spread.
Do you love lacto-fermented hummus too? What is your favorite flavor of hummus?
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