Lacto-Fermented Sprouted Hummus

 

Lacto-Fermented Sprouted Hummus | grain-free, gluten-free, refined sugar-free | RaiasRecipes.comWhen I saw Wardeh Harmon’s recipe for lacto-fermented humus in her amazing book The Complete Idiot’s Guide to Fermenting Foods, I was excited to try it out.

I’m not a huge condiment fan, but if there’s hummus to be had, I will be all over it. So will my 2-year old. 🙂

Lacto-Fermented Sprouted Hummus | grain-free, gluten-free, refined sugar-free | RaiasRecipes.comLacto-Fermented Sprouted Hummus | grain-free, gluten-free, refined sugar-free | RaiasRecipes.comThe happy hummus monster. 🙂 

Lacto-Fermented Sprouted Hummus | grain-free, gluten-free, refined sugar-free | RaiasRecipes.comThis recipe is basically my Roasted Red Pepper Humus with Wardeh’s fermenting tips thrown in. I’m surprised the humus made it to the jar for its fermentation. I was eating it the whole way!

Lacto-Fermented Sprouted Hummus | grain-free, gluten-free, refined sugar-free | RaiasRecipes.com

Sprouted & Fermented Hummus
Free of grain, gluten, eggs, and refined sugar.
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Ingredients
  1. 2 c. sprouted chickpeas (Not sure how to sprout? Check out my post on it!)
  2. 1/2 c. water
  3. 1/3-1/2 c. olive oil
  4. 1/4 c. whey
  5. 1/4 c. tahini (I like to make my own to save money)
  6. 1 lemon
  7. 2 t. granulated garlic
  8. 1 t. kosher salt
  9. 1/8 t. cumin
  10. 1/2 red pepper, roasted (optional)
Instructions
  1. Put everything in a high-powered blender (I use a Blendtec) and puree until desired consistency is reached.
  2. Pour into a wide-mouth quart canning jar and cover tightly with a lid.
  3. Let stand at room temperature for at least 7-12 hours. I usually let it go 3 days.
  4. Enjoy with veggies or homemade tortilla chips.
  5. Refrigerate leftovers.
Raias Recipes http://raiasrecipes.com/
 

{This recipe is linked to Frugal Days, Sustainable Ways, Homestead Barn, Tasty TraditionsSimple Lives Thursday, Green Living Thursdays, and Allergy Free Wednesdays.}

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