LACTO-FERMENTED HUMMUS

Be sure to check out the source site. http://www.culturesforhealth.com/learn/recipe/lacto-fermentation-recipes/lacto-fermented-hummus/
Photo by Bryan L.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    cups garbanzo beans, cooked and drained

  • 1/3

    cup lemon juice

  • 1/3

    cup tahini (sesame paste)

  • 3

    cloves garlic, peeled and crushed

  • 1

    tsp. sea salt

  • 1/4

    cup whey

  • 1

    tsp. ground cumin

  • 1/8

    tsp. ground cayenne or ground chipotle, optional

Directions

Place drained beans in the bowl of a food processor. Add garlic, tahini, cumin, salt, and lemon juice, and blend until smooth. The mixture will be thick. Pour in starter culture and blend briefly. Scrape mixture into two widemouth pint jars and cap tightly. Ferment at room temperature for 3 days. Move to the refrigerator and use within a month. As a variation, use cooked and drained white beans for an equally tasty hummus.

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