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.
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.
**If you prefer a dairy-free ferment, use a veggie starter culture like Caldwell's or Body Ecology.
Serve as a dip for fresh veggies, eat with pita bread (recipe found in the Sourdough eCourse), or use as a sandwich spread.
Lacto-Fermented Roasted Bell Pepper Hummus https://traditionalcookingschool.com/food-preparation/recipes/lacto-fermented-roasted-red-pepper-hummus/?utm_campaign=autoblog&utm_source=blog&utm_medium=bloglink&utm_content=Lacto-Fermented+Roasted+Red+Pepper+Hummus