Lacto-Fermented Hummus

I made my grandmother's hummus yesterday -- with a twist. This time, I lacto-fermented it. Yeah, yeah, by now you know that I try to ferment just about everything.
Course Dips & Spreads
Author Wardee Harmon


  • 2 cups garbanzo beans cooked (also called chickpeas)
  • 3 rounded tablespoons roasted sesame tahini
  • 3 tablespoons lemon juice from approximately 1 lemon
  • 3 cloves garlic
  • 1/2 teaspoon sea salt or to taste
  • 1/4 cup pure water or aquafaba (bean cooking liquid), IF beans were pre-soaking and soaking water drained
  • 1/4 cup whey with active cultures, such as from dripping off plain yogurt or kefir, or from raw cheesemaking


  1. Put all ingredients in blender or food processor.
  2. Adjust water to desired consistency.
  3. Blend to make a smooth, thick, but sorta chunky paste.
  4. Transfer to an air-tight container and leave out at room temperature overnight, 7 to 12 hours.
  5. Transfer to refrigerator.
  6. When serving, garnish with paprika, parsley and/or extra virgin olive oil. Pictured with sprouted spelt crackers.