I fell in love with hummus in Israelā¦
There, I had the privilege of eating it every day! And ever since I got home, Iāve been making it for myself. Itās so delicious and versatile!
Iāve 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.
Lacto-Fermented Roasted Bell Pepper Hummus
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
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Combine all ingredients (whey if fermenting, water if not) in blender or food processor.Ā
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Blend on high until a thick and creamy paste is formed.Ā
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If too thick for your preference, add a tablespoon of water at a time until it reaches the desired consistency.
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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.
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Remember that lacto-fermented hummus keeps for a month whereas non-lacto-fermented stays fresh for about 1 week.Ā
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Store hummus in an airtight container.Ā
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Transfer to the refrigerator.
Recipe Notes
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**If you prefer a dairy-free ferment, use a veggie starter culture likeĀ Caldwell'sĀ orĀ Body Ecology.
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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 ā such as pickles, krauts, relishes, salsa, chutneys, and beverages ā check out our Fermentation eCourse or Wardeeās book, The Complete Idiotās Guide To Fermenting Foods.
This post was featured in 50 Fermented Salsas, Dips, and Spreads and 16 Recipes and Tips for Real Food Camping.
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Roasted Red Pepper Hummus is one of my family’s absolute favorite things in the world. š Thanks for sharing the recipe, Katie Mae! š
Thanks Raia! Hummus is one of my favorite things as well!
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?
You soak the beans and then cook them. Thank you for asking, we will fix that! š
Harmony — It’s corrected now!
I never thought to flavor ours. We like hummus but I don’t make it often enough. Spicy avocado sounds amazing. š
What can I say I think I am a bit of a hummus adict! š
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.
We corrected the recipe, it is only two cups of beans that have been soaked and cooked.
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?
I still prefer to soak them.
I’d like to explore the Nourishing Simplicity site, but all the links seem to be broken!
Hi Annie,
Thanks for letting us know about this. It’s been corrected. š
Millie
GNOWFGLINS Support Team
For garbanzo beans (or other beans for that matter), do you advise soaking them, then cooking them, then also fermenting them? All three steps?
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.
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! š
But I keep forgetting to lacto-ferment it! I’ll have to do this with the next batch – will it alter the taste much?
No, not very much.
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
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.
Good recipe, but bland. Bingo, garlic go the rescue! And a little red pepper! Almost every hummus recipe includes garlic and pepper!
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.