When 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. 🙂
This 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!
- Put everything in a high-powered blender (I use a Blendtec) and puree until desired consistency is reached.
- Pour into a wide-mouth quart canning jar and cover tightly with a lid.
- Let stand at room temperature for at least 7-12 hours. I usually let it go 3 days.
- Enjoy with veggies or homemade tortilla chips.
- Refrigerate leftovers.