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