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You are here: Home Ā» Food Preparation Ā» Recipes Ā» Condiments, Dips, & Spreads (Gluten-Free) Ā» Lacto-Fermented Roasted Red Pepper Hummus

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Lacto-Fermented Roasted Red Pepper Hummus

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Lacto-Fermented Roasted Red Pepper Hummus | Hummus is the only dip I make -- because of its delicious flavor and versatility. The peppers in this roasted red pepper hummus make it slightly sweet while the lacto-fermentation adds a bit of tang. It's really scrumptious! | TraditionalCookingSchool.com

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!

I’ve experimented with a variety of different flavors. My favorites are pesto, spicy avocado, and cookie dough.

While hummus is already packed with protein and healthy fats like olive oil, I soak my beans for even better nutrition and digestion. And to cap it all off, hummus can even be lacto-fermented!

In this Lacto-Fermented Roasted Red Pepper Hummus, the peppers make it slightly sweet while the fermentation adds tanginess.

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Lacto-Fermented Roasted Bell Pepper Hummus

In this Lacto-Fermented Roasted Red Pepper Hummus, the peppers make it slightly sweet while the fermentation adds tanginess. Makes 3 cups.
Course Condiment, Snacks
Author Katie Mae Stanley

Ingredients

  • 2 cups garbanzo beans soaked and cooked
  • 1-1/2 red bell peppers roasted *
  • 1/3 cup tahini
  • 1/4 cup extra virgin olive oil
  • 1/4 cup whey to ferment OR pure water (for non-fermented variation)**
  • 2 tablespoons lemon juice
  • 1 teaspoon sea salt
  • 1/2 teaspoon paprika
  • 1/2 bell pepper roasted, chopped (garnish)
  • extra virgin olive oil garnish
  • paprika garnish

Instructions

  1. Combine all ingredients (whey if fermenting, water if not) in blender or food processor.Ā 

  2. Blend on high until a thick and creamy paste is formed.Ā 

  3. If too thick for your preference, add a tablespoon of water at a time until it reaches the desired consistency.

  4. 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.

  5. Remember that lacto-fermented hummus keeps for a month whereas non-lacto-fermented stays fresh for about 1 week.Ā 

  6. Store hummus in an airtight container.Ā 

  7. Transfer to the refrigerator.

Recipe Notes

*Roast your own bell peppers!

Ā 

**If you prefer a dairy-free ferment, use a veggie starter culture likeĀ Caldwell'sĀ orĀ Body Ecology.

Ā 

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?

For more fermenting recipes — such as pickles, krauts, relishes, salsa, chutneys, and beverages — check out our Fermentation eCourse or Wardee’s book, The Complete Idiot’s Guide To Fermenting Foods.

This post was featured in 50 Fermented Salsas, Dips, and Spreads and 16 Recipes and Tips for Real Food Camping.

We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).

Posted in: Condiments, Dips, & Spreads (Gluten-Free) Fermented Condiments Fermenting & Culturing Food Preparation Recipes Snacks Snacks (Gluten-Free)

About Katie Mae Stanley

Katie Mae Stanley is the writer at Nourishing Simplicity, where the focus is on nourishing foods, herbal remedies, simple living and faith. Ethnic and Mid-west foods are always a favorite in her kitchen and on her blog. She is also the author of the book Steeped: Simple Nourishing Teas and Treats. Katie Mae spent 10 years as a missionary dorm "mama" for a gaggle (almost 40) of amazing deaf girls at a school for the deaf in Baja California, Mexico. Now she finds herself state side ready to embrace God's next adventure. A cup of tea or coffee and a bit of dark chocolate make an appearance at some point in any given day. You can connect with the Nourishing Simplicity community on Facebook, Twitter, and Google+.

Reader Interactions

Comments

  1. Raia says

    August 4, 2014 at 8:23 am

    Roasted Red Pepper Hummus is one of my family’s absolute favorite things in the world. šŸ˜‰ Thanks for sharing the recipe, Katie Mae! šŸ™‚

    Reply
    • Katie Mae Stanley says

      August 4, 2014 at 8:51 pm

      Thanks Raia! Hummus is one of my favorite things as well!

      Reply
  2. Harmony says

    August 4, 2014 at 2:29 pm

    This may be a silly question, but do you soak dry garbanzo beans or already cooked beans? And if dry, do you cook them before blending with the remaining ingredients?

    Reply
    • Katie Mae Stanley says

      August 4, 2014 at 8:52 pm

      You soak the beans and then cook them. Thank you for asking, we will fix that! šŸ™‚

      Reply
    • Wardee Harmon says

      August 4, 2014 at 9:03 pm

      Harmony — It’s corrected now!

      Reply
  3. Jenny Cazzola says

    August 4, 2014 at 4:35 pm

    I never thought to flavor ours. We like hummus but I don’t make it often enough. Spicy avocado sounds amazing. šŸ™‚

    Reply
    • Katie Mae Stanley says

      August 4, 2014 at 8:53 pm

      What can I say I think I am a bit of a hummus adict! šŸ˜‰

      Reply
  4. Jill says

    August 11, 2014 at 9:02 am

    Do you know how many cups of beans it ends up being after you soak and cook the 2 cups of beans? I soak and cook 4-5 cups at a time and have never paid attention to how many beans I end up with. I have cooked beans in the freezer waiting to be used in hummus, soups, or salad.

    Thanks.

    Reply
    • Katie Mae @ Nourishing Simplicity says

      August 12, 2014 at 9:45 am

      We corrected the recipe, it is only two cups of beans that have been soaked and cooked.

      Reply
  5. Jennifer says

    August 11, 2014 at 8:59 pm

    I usually soak beans with whey or vinegar added, Nourishing Traditions style. Would you skip that addition to the beans if you are fermenting the whole dip?

    Reply
    • Katie Mae Stanley says

      August 25, 2014 at 2:27 pm

      I still prefer to soak them.

      Reply
  6. Annie says

    August 12, 2014 at 5:05 am

    I’d like to explore the Nourishing Simplicity site, but all the links seem to be broken!

    Reply
    • Millie says

      August 12, 2014 at 7:00 am

      Hi Annie,

      Thanks for letting us know about this. It’s been corrected. šŸ™‚

      Millie
      GNOWFGLINS Support Team

      Reply
  7. Cheryl says

    August 12, 2014 at 11:41 am

    For garbanzo beans (or other beans for that matter), do you advise soaking them, then cooking them, then also fermenting them? All three steps?

    Reply
    • Katie Mae Stanley says

      August 25, 2014 at 2:28 pm

      All three steps is great but you can always skip the fermenting and just soak and cook them. It is still very good for you.

      Reply
  8. Jennifer @ GrowingUpTriplets.com says

    August 18, 2014 at 8:31 pm

    I make hummus about twice a month – about 2 lbs of dry beans’ worth! The triplets might be able to rival your hummus eatin’, Katie! šŸ™‚

    But I keep forgetting to lacto-ferment it! I’ll have to do this with the next batch – will it alter the taste much?

    Reply
    • Katie Mae Stanley says

      August 25, 2014 at 2:28 pm

      No, not very much.

      Reply
  9. Aliyanna says

    September 10, 2014 at 10:03 pm

    I was wondering…..we can’t do tahini…is there any subs that would work? We love almost any thing that has chickpeas….nofu, the flours….just anything chickpea!!! So am sure we would love this.

    TIA

    Reply
    • Thomas says

      September 3, 2016 at 2:18 am

      I have trouble finding tahini where I live. I have found peanut butter makes a good alternative, although any nut butter would work. I have even made it without for people with nut allergies. Added a little more lemon and they loved it.

      Reply
  10. Suzanne says

    October 8, 2014 at 4:08 pm

    Good recipe, but bland. Bingo, garlic go the rescue! And a little red pepper! Almost every hummus recipe includes garlic and pepper!

    Reply
  11. Katie says

    July 9, 2019 at 7:44 am

    Hello, I just made hummus and left it out to ferment before I went to bed. Today I woke up and a family member had put it in the fridge! Is it too late now? Should I leave it out for 24 hours or just give it up?

    Thank you.

    Reply

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